I’ve been following this blog for awhile, and some of the things the author comes up with look absolutely amazing! This carrot cake has been taunting me for some time, and I finally decided to try making it. Good news, it’s easy, it’s delicious, and aside from freezing time to let the first couple of layers set, it’s super fast to make (and eat).
Subbed raisins for dates (mainly because I didn’t have any on hand)
Used a mix of almonds and cashews for the frosting
Used a mix of oat and buckwheat flour for the filling.
I also added a bit of maple syrup to the filling (about 2 Tbsp) and did not use the pineapple chunks (my belly decided pineapple is bad news a couple years ago).
What I would change:
Add more carrots! And I might consider shredding them, though it could be that my food processer is not primetime top choice quality, and I don’t have a high speed blender to make the frosting super smooth and creamy. All of that said, this ended up SOOOOO well. I highly recommend it! Here’s a link to the original recipe.