Carrot Cakes


These moist and flavorful cakes are the perfect addition to your next breakfast or brunch.  I call them “cakes” when topped with Cinnamon Cream Frosting for a fancy and fun bite.  They are more like a muffin when they are left plain. I like to keep a stash in my freezer for an easy breakfast on the go.

Carrot Cakes
Recipe Type: Whole Grain Desserts/Brunch
Cuisine: Desserts
  • 6 Tbs. butter or coconut oil, melted
  • 1 cup all natural brown sugar, sucanat
  • 1 20 ounce can crushed pineapple with juice
  • Juice and zest of 1 large orange or 1/4 cup spiced rum
  • 4 large eggs
  • 2 Tbs. plain yogurt or sour cream (optional)
  • 1 tsp. pure vanilla extract
  • 2 1/4 cup whole grain spelt flour or whole wheat flour
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. ground ginger (optional)
  • 1/4 tsp. ground nutmeg (optional)
  • 2 cups carrots, shredded
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts (optional)
  • 1 recipe Honey Cream Frosting
  1. In a large mixing bowl combine the butter, brown sugar, orange juice and zest, pineapple, eggs, whey and vanilla. Beat on medium speed for 1 minute until well combined.
  2. In another medium bowl combine the flour, baking powder, soda, salt, cinnamon and spices. Mix the dry ingredients together and then fold in the carrots, raisins, walnuts.
  3. Gradually add the flour mixture into the pineapple mixture. Beat on medium speed for one minute until well combined. If you have time let the batter rest for 1-4 hours before baking. This will optimize the texture and flavor.
  4. Preheat the oven 350. Line a muffin pan with cup cake liners. Then fill the cake liners 3/4 full. Bake the cakes for 20-25 minutes or until a toothpick comes out clean.
  5. Remove the cakes from the oven cool completely, frost with Honey Cream Frosting and chill.


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