REAL, FRUGAL, HEALTHY, and FUN!!!
This cake was an absolute miracle for me! It was a complete surprise. I wanted a treat so incredibly badly, but at the end of the week, the fridge and pantry are pretty bare. The last day or 2 before I go grocery shopping always require the most creativity. All of the easy, no-brainer baking ingredients have been used. I have to be more creative and “experiment.” That’s how this cake came about. I wanted chocolate! When you read the ingredients, you’ll see just how creative I had to get! I thought for sure I was going to end up with a weird chocolaty, gooey flop. I happened to have a ton of carrots because my boys weren’t wanting to eat them. I thought, hey, they’ll add some substance and bulk to whatever concoction I could create with what I had on hand. I was absolutely amazed when I baked it and it not only rose into a perfect chocolate cake, it also came out of the pan perfectly!!! I was shocked and in awe! Not only that, but it tastes amazing, and my boys had no idea they were eating carrots!
2 cup finely shredded carrots
2 Tbsp coconut flour
4 Tbsp almond flour
1 cup chocolate chips (I use Enjoy Life)
2 Tbsp coconut oil
2 tsp baking soda
Directions: Preheat oven to 350′ and grease 2 7″ round cake pans. Combine shredded carrots, eggs, coconut flour, and almond flour. Melt chocolate chips with coconut oil. Add to carrot mixture. Add in baking soda. Mix thoroughly. Bake for 30 minutes. Allow to cool completely before attempting to turn cake out of pan.
2-1/2 cups finely shredded carrots
1/4 cup coconut butter
1/4 cup coconut oil
1-1/4 cups chocolate chips, melted (I use Enjoy Life)
Directions: Mix all ingredients thoroughly. Refrigerate 15 minutes before spreading on cake. Enjoy an amazing, carrot-loaded cake!