Carrot Cake

Adapted from a recipe by Julie L.

This is by far the best carrot cake in the world! It also bakes up beautifully as muffins and tastes delicious frosted…or not! –Mellyn

  • 3/4 cup dehydrated carrots
  • 1/4 cup navy bean flour** plus 1 cup water OR 1 cup oil
  • 3 cups soft white wheat flour (original calls for white flour)
  • 1 1/2 cups sugar (original calls for 2 cups…we didn’t notice a difference)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder (omit if you’re using oil instead of beans)
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla
  • 1/4 cup oil (yes, this is correct!)
  • 20-ounce can pineapple, undrained
  1. Cover carrots in cool water and let sit to re-hydrate.
  2. Whisk bean flour into water until smooth. Microwave on high for 30 seconds and whisk again. Repeat this three times for a total of 2 minutes in the microwave. The resulting mixture should be creamy like the consistency of pureed beans.
  3. Mix flour, sugar, baking soda, baking powder, salt, cinnamon.
  4. Blend undrained pineapple until smooth.
  5. Add vanilla, oil, pineapple and bean mixture to dry ingredients, mix until smooth.
  6. Pour into cake pan(s) (9×13 or 2 9″ rounds) or make into cupcakes.
  7. Bake at 350 degrees for about 45 minutes for cake or 16 minutes for muffins.
  8. Frost with your favorite cream cheese or buttercream frosting! Glaze works, too. My favorite is below…it’s not very shelf stable!
Mom’s Cream Cheese Frosting:
  • 16 ounces cream cheese, softened
  • 2 Tablespoons butter
  • 1 cup powdered sugar
  1. Cream together and spread on cake!


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