Tags
avocado, Cake, Carrot Cake, carrots, Cinnamon, cream cheese, Frosting, honey, Pecans, pumpkin pie spice, Walnuts
So, a few weeks ago I made a cake. I’ve been wanting to post the recipe, but I’ve been so busy that I haven’t had time to sit down to give you the details (and it’s not even that complicated)! I have to say, I love Instagram…and I just took a pretty picture and shared it with the world. But, I’m sorry for teasing you guys and it’s about time that I deliver the recipe. So, the kicker is that this carrot cake is made with an avocado. That’s right – an avocado!! Mind you, I was not trying to find a healthier way of creating this recipe. Dessert is dessert. I was just short of butter and needed to improvise. A quick search on Google for “butter substitute” led me to this twist that I am sure to repeat. Let me remind you, I’m with Paula Dean as far as my love for butter goes. But I definitely draw the line at deep frying butter…that’s just going too far. Here’s what you need:
Easy Carrot Cake with Avocado
Cake:
– 2-1/2 Cups Flour
– 1 tsp. Baking Powder
– 1 tsp. Baking Soda
– 2 Tb. Pumpkin Pie Spice Cinnamon – A blend of Cinnamon, Ginger, Lemon Peel, Nutmeg, Cloves and Cardamom (you can always adjust, but I like my Spice!)
– 3/4 tsp. Salt
– 1 Stick of Butter (Can you believe I needed 3?!)
– 1 Ripe Avocado (mashed)
– 1 Cup Brown Sugar
– 1/4 Cup Honey (I like the taste of honey better, so I always substitute some in my baking recipes)
– 3 Large Eggs (room temp)
– 1 Tb. Vanilla Extract
– 1/4 Cup Water
– 3 Cups Shredded Carrots (About 6-8 medium carrots)
Frosting:
– 1 Package Cream Cheese (8oz)
– 1/2 Cup Powdered Sugar
– 1 Tb. Vanilla Extract
– Chopped Pecans or Walnuts
1. Preheat your over to 350° and grease your pans. I like to use coconut oil and I baked my cake in a 13″x9″ glass pan. I dusted the pan with flour as well. It would be much fancier in two 8″ rounds!
2. Whisk flour, baking powder, baking soda, salt, and spices together in a medium bowl.
3. In another bowl, cream the butter, sugar and honey together and then add the avocado. Add eggs, one at a time and beat well. Add vanilla and water.
4. Blend the mixture with a hand mixer or an immersion blender (the avocado tends to be a bit chunkier, so I do this to get the mixture smooth). It WILL be green/brown! Don’t worry.
5. Mix in the carrots.
6. Add in the flour mixture slowly.
7. Pour the batter into your pan/pans and place in the oven. Bake for 30 minutes or until a toothpick comes out clean. Completely cool.
8. Make the frosting: Soften the cream cheese and blend in the vanilla extract. Add powdered sugar, a little at a time, until the mixture is to your liking (about 1/2 cup). Frost the cooled cake and sprinkle with chopped pecans or walnuts.
Enjoy!