really wanted to make my Mom's birthday special this year...and, I thought bake. Yes. So I found this super simple and amazing original recipe for carrot cake (

We try to stay away from processed sugar and bad-for-you ingredients over here, so I replaced many of the original ingredients with more natural, healthier alternatives like coconut sugar, Organic products, and Xylitol (which is a natural sweetener that tastes actuallyreally really good). It was the first cake...first bake...I've made without Mom present (how did that happen). I was a little nervous, since it was the day before her birthday and I wanted it to not be a complete failure *laughs at me*.
And it turned out delicious.

 As you see I added coconut flakes to the top; if your not a coconut-flake person, you can just leave 'em off (I did not include it in the recipe card). The pecans also went amazing with the cream cheese buttercream frosting, and there are some ground crumbs on top as well.

The curled carrots on top were a bit of a funny task; I just peeled a few (or 10) pieces, rolled them starting small end up, and speared them through with a toothpick. Then I let them sit for around 21 hours in a sealed container of ice water in the fridge. 
I took out the toothpick and pulled each end of the curl away from each other. Most of them flopped; if I was to try it again I think I would let them chill longer and peel thicker pieces.

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Summer carrot cake
An easy to make, homemade carrot cake that's absolutely delicious and will literally melt in your mouth...all natural!
  • 4 free-range eggs
  • 2 cups all-purpose Organic flour
  • 1 3/4 cup Organic coconut sugar
  • 2 teaspoon baking powder
  • 1 teaspoon natural cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 cups Organic grated carrots
  • 3/4 cup Coconut oil
1. let eggs sit at room temperature for 30 mins. 2. stir wet ingredients in a mixing bowl, then pour dry ingredients in with them. Stir until smoothly combined. 3. put carrot chunks into a food processor on grate; stop when they are in small flake-like pieces 4. stir grated carrots into mixing bowl-stir until evenly combined 5. grease two cake pans with coconut oil 6. pour batter into cake pans evenly, slightly shaking them until even and smooth 7. bake at 350 degrees for about or over 24 minutes until toothpick comes out clean
Prep time: Cook time: Total time: Yield: 12 servings

I want to add a note here that the amount of baking time depends on the size of your cake pans. I was using 10" round ones so my time was not as long as the original recipe. Just check on it and test it with a knife or toothpick to make sure it isn't wet before you pull it out.

*note...I used all organic ingredients for this cream cheese buttercream

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(zero sugar) Buttercream Cream Cheese Frosting
No sugar delicious buttercream and cream cheese frosting that is delicious, melt-in-your-mouth, and still sweet!
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  • 2 packages cream cheese
  • 1/2 cup soft butter
  • 1 1/3 cup Xylitol sweetner
  • 2 teaspoon vanilla
1. Set the butter to melt 2. After butter melts, beat and mix cream cheese and melted butter together till smooth and creamy. 3. Put 1.5 to 1 1/3 cup of xylitol in a blender and blend on highest setting. Blend until xylitol becomes powdered. 4. Mix in with butter and cream cheese; taste and add more or make less powdered xylitol if needed. 5. Add in vanilla and whisk well.
Prep time: Cook time: Total time: Yield: 2 layer cake

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