3 Flour Carrot Cake Recipe

3 flour carrot cake

This was my first attempt at making carrot cake, and like always, I can never follow an original recipe word for word. I start with the basics, then add something entirely different, just to try it. I was actually surprised with how well this cake turned out. Using 3 different kinds of flour was definitely a gamble, and the losers would be my sister, the birthday girl, and everyone unfortunate enough to celebrate her birthday with my homemade cake.

But, like I said, the cake turned out delicious, and everyone left smiling in a delightful sugar coma. One of the major ingredient changes from the original carrot cake recipe was the flour content, along with some other select ingredients. The substitution and adding of different ingredients left this cake with exuberant flavor and texture, just think of an oatmeal cookie made into a moist, dense cake, but better.

3 flour carrot cake

Back to the flour content, it was a major alteration because I thought it would be interesting and experimental to use three different kinds. A surprisingly delicious combination of whole wheat flour, buckwheat flour, and almond flour. Then I went for more texture by adding coconut, pecans, walnuts, and raisins. Two words for this combo:  supreme heaven. Moist, dense, and intensely rich with flavor. Needless to say, it was a crowd pleaser on my sister’s birthday.

Ingredients

• 1 1/2 cups whole wheat pastry flour
• 1/2 cup buckwheat flour
• 1/2 cup almond flour
• 1 cup organic cane sugar
• 3/4 cup brown sugar, packed firmly
• 2 cups shredded carrots
• 3 eggs
• 1/2 cup shredded coconut
• 3/4 cup golden raisins
• 1/2 cup chopped walnuts
• 1/2 cup chopped pecans
• 3/4 cup organic plain non-fat yogurt
• Drizzle of olive oil (about 2 tablespoons)
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder

Directions

1. Preheat oven to 350 degrees
2. Mix together your flours, salt, baking powder and soda, nutmeg, allspice, and cinnamon
3. Once your dry ingredients are well incorporated, mix in your shredded carrots until nicely coated
4. Pour contents into a separate bowl
5. In the same mixing bowl, combine your eggs, sugars, and a drizzle of olive oil. Mix for about 30 seconds on a medium speed
6. Slowly add your carrot/flour mixture into your wet egg/sugar mixture and mix on low for about 30 seconds, until just combined
7. Once mixed, add in your coconut, raisins, and chopped nuts. Mix just until combined (don’t over mix)
8. Pour into an 8×8 baking pan with the bottom lined with parchment paper and sides of pan lightly greased
9. Bake for 45 minutes
10. Reduce heat to 325 degrees and bake carrot cake for another 15-20 minutes, or until toothpick runs clear

Basic Cream Cheese Frosting

• 1 cream cheese package, softened
• 1 cube of butter, softened
• 2 cups powdered sugar
• 1/2 teaspoon vanilla
• splash of milk (about 1 tbsp)

Directions

1. Using a mixer, blend cream cheese, and butter together until smooth
2. Slowly add powdered sugar, 1 cup at a time
3. Beat until creamy smooth (about 1-2 minutes)
4. *To make frosting fluffier, add a small splash of milk and whip to desired consistency
5. Now frost your cake!!

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