|Dreamiest Carrot Cake|
Not gunna lie, I am SOOPS proud of this recipe.
I was intimated to make a carrot cake for y'all. It felt like an untouchable classic; something that deserves to be frozen in time, pristine.
Problem was, I reallllyyy wanted carrot cake. I missed carrot cake with an unwavering longing, but I knew my body wouldn't thank me for indulging in a traditional recipe. And I knew there had to be a lot of y'all out there feeling the same way. Jonesing for that irreplaceable combination of textures and spices, sweet with a hint of savory. And that's what motivated me above even my own taste buds!
I was shocked at how well CC round #1 turned out. It was the confidence boost I needed as I tackled the classic with no inspiration other than memory and healthy baking experience. I had recently used garbanzo bean flour to make my Sticky Toffee Pudding, and I love the texture it creates. I thought the natural density would work beautifully with carrot cake, and I like to use the same ingredients multiple times.
Whelp it worked! Chickpea flour, or garbanzo bean flour (simply, dried and ground chickpeas), is absolutely lovely in this recipe. Not only does it add richness, it is packed with fiber and protein. Paired with almond flour, my carrot cake is satiating AND great for digestion!
I also decided to add throw in canned pineapple as a natural source of sweetness and moisture, and it's an homage to the Southern spin on carrot cake, Hummingbird Cake.
Two more trials later, and I have a carrot cake that I am truly proud to present to y'all, side by side with the CC's of yore. It is tender, moist, perfectly spiced, sliceable but still with a hearty crumb, and my cream cheese frosting just takes it to another level.
Now I know that people take their carrot cake add-ins very seriously, so PLEASE feel free to add or swap what you really love (except the carrot, we need that). Use pecans instead of walnuts, omit the coconut, add raisins or even dates if you prefer. Toy with the spices after making it once. And definitely feel free to use another frosting recipe!
The last thing I want to note is that this is not a traditional carrot cake in size. It is technically two layers, but it's not as tall as what you'd see in a bakery display cake. If you prefer a taller cake, feel free to double the cake and frosting recipe (you'll have extra frosting), and just stack the cakes on top of each other.
I am so flipping excited to share this recipe with y'all, and I really want to know what you think! If you give it a try, please tag me on Instagram so I can see your creation @lauraleabalanced #llbalanced.