Mucho Gusto

Valentina’s Carrot Cake

This is the sixteenth installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!

Make if you have: Carrots, pecans, macadamias

Baking brings friends and families together. The aromatic smells of vanilla extract and cinnamon combined with the visually pleasing and fruity decorations make this recipe both delicious and therapeutic. After all, there is nothing quite like making something sweet and sharing something sweeter. 

Ingredients for the batter:

– 3/4 cup of brown sugar

– 3/4 cup of coconut oil

– 1/4 cup greek yogurt

– 3 whole eggs

– 2 teaspoons of vanilla extract

– 1 cup of whole flour

– 1 cup of almond flour

– 1 teaspoon of baking powder

– 2 teaspoons of cinnamon 

– 1/2 teaspoon of salt

– 2 cups of grated carrots

– 3/4 cups of sliced pecans 

– 1/2 cup of toasted macadamias (sliced)

Frosting ingredients:

– 8 ounces of cream cheese

– 1/3 cup of pulverized sugar

– 2 teaspoons of vanilla. Extract

To decorate:

– 1/2 cup of sliced and toasted pecans

– 1/2 cup of grated and toasted coconut 

To begin, preheat the oven to 350 F and cover the cake container with a little bit of coconut oil.

Afterwards, in a medium bowl, start to mix the brown sugar with the coconut oil and the yogurt. Then, add the eggs, one by one, to the same bowl and mix well after each egg. Finally, add the vanilla extract and mix some more.

In another bowl, mix the two flours with the baking powder, the salt, and the cinnamon. Then, pour the liquids into the dry mix, using a spatula to fold the batter until smooth. After, add the sliced nuts and the carrots into the mix, using the spatula to fold the ingredients once again. Finally, pour the finished batter into the container and place in the oven for approximately 30 minutes (check 5 mins prior).

While the cake is in the oven, make the frosting by mixing the cream cheese, the vanilla, and the powdered sugar using a whisk. Mix well at a constant speed until it thickens. Let it rest in the fridge.

 When the cake is done, take it out of the oven and leave it covered in the counter for about one hour, so it cools.

After the cake is cool, cover it with half of the frosting and place it in the fridge for about 15 minutes. Make sure to cover the cake with the rest of the frosting (like a second coat) so that all of the cake is covered. 

Finally, get creative and decorate the cake with the toasted pecans and with the coconut. You can also use the fruits of your choice to give the cake a little bit of color. I used one strawberry cut in four pieces. 

 Enjoy and share this recipe with your friends!

One reply on “Valentina’s Carrot Cake”

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