I love this recipe!! It makes a dense, almost gooey cake, which is a combo between a traditional carrot cake and a spice cake. It is a simple one to make as well. I use just a fork to mix, and the whole thing can be done in one bowl! I really enjoyed eating this cake with Minimalist Baker's cashew buttercream frosting which can be found here:

https://minimalistbaker.com/cashew-buttercream-frosting/

But this cake is also just as good without frosting and can also be made into muffins (think breakfast!!), but most recently I made it for my son's second birthday so I felt like the frosting made it something special :)

I am giving you the recipe that has the full amount of sugar. This makes it seem the closest to a "regular" unhealthy version of the dessert. But I have as much as halved the sugar with no major consequence to the cake structure and the taste is still great! Also, this recipe will make 3, 9-inch rounds to make a pretty large 3-layer cake. Hope you guys enjoy!

ingredients:

1 cup unrefined coconut oil

3 cups coconut sugar

4.5 cups spelt flour

3 teaspoons baking soda

1.5 teaspoons cinnamon

1 teaspoon allspice

3 Tablespoona chia seeds

3/4 teaspoon pink salt

3 Tablespoons white vinegar

3 cups cold water

1.5 - 2 cups finely shredded carrots (about 3-4 carrots)

optional: 1 cup chopped walnuts, 1/2 cup raisins, 1/2 cup shredded coconut

method:

Preheat the oven to 350°F. Grease and flour 3, 9-inch round cake pans and set aside. In a large mixing bowl cream the coconut oil and sugar with a fork. Add the flour next, but before you mix it in, add the rest of your dry ingredients (baking soda, cinnamon, allspice, chia seeds and salt) to the top of the flour. Mix the dry ingredients together first, then mix it into the sugar and oil. Lastly add the water, vinegar, and carrots and stir well. If adding nuts, raisins or shredded coconut mix them in now.

Pour into pans and bake for 30 minutes or until a toothpick inserted into the centers come out dry. Let cool in the pans for 15 minutes and then flip out onto a cooling rack and let cool completely before frosting. Will keep for 1 week or more in the fridge!