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Moist Amish Carrot Cake Recipe

Moist Amish Carrot Cake Recipe

This Moist Amish Carrot Cake Recipe is tender, spiced, and soulful, using simple, plant-based ingredients for maximum flavor. It features a moist crumb that melts in your mouth and is balanced with warm spices and the natural sweetness of garden-fresh carrots.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 3 cups freshly grated organic carrots (finely shredded)
  • 2 cups all-purpose flour (or a sustainable spelt flour blend)
  • 1.5 cups coconut sugar or organic cane sugar
  • 1 cup neutral vegetable oil or melted coconut oil
  • 4 large flax eggs (4 tbsp flax meal mixed with 12 tbsp water)
  • 1 cup toasted walnuts or pecans (roughly chopped)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground cinnamo
  • 0.5 tsp ground nutmeg
  • 1 tsp sea salt
  • 1 tsp pure vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C). Grease your baking pans thoroughly and line the bottoms with parchment paper.
  2. Prepare your flax eggs in a small bowl and let them sit for 10 minutes until they thicken.
  3. In a large mixing bowl, whisk together the flour, coconut sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In a medium bowl, combine the oil, thickened flax eggs, and vanilla extract. Whisk until smooth.
  5. Slowly pour the wet ingredients into the dry ingredients and fold gently with a spatula.
  6. Fold in the grated carrots and toasted walnuts until evenly distributed.
  7. Divide the batter evenly between your prepared pans and bake for 30 to 35 minutes, or until a wooden skewer comes out clean.
  8. Cool the cakes in the pans for at least 15 minutes before transferring to a wire rack. Frost or dust with powdered sugar once completely cool.

Notes

Use freshly grated carrots for optimal moisture. Ensure spices are fresh. For a gluten-free version, substitute with high-quality 1-to-1 baking flour. Add crushed pineapple or reduce oil with applesauce for variations.