Love carrot cake? Yah, me too. Get you fix by making this Lightened-Up Carrot Cake made with 100% whole grains, maple syrup, and coconut oil! Oh, and freshly grated carrots.
So I’m trying to figure out what season carrot cake belongs in. Is it a winter cake? A summer cake? An Easter cake? The world may never know. I’m dubbing it an all year round cake. How do you feel about that?
Brooke let me shoot with her AMAZING camera (Canon XXX) for this recipe. Uhmmmmm I am totally thinking about upgrading and switching from Nikon to Canon. I’ve loved shooting with Nikon for the past 5 years, but the more I play around with Canon, the more I like it. I even like the noise it makes when a photo is taken better than Nikon.
What is a girl to do?
This is probably the easiest carrot cake you’ll ever make. I made it 3 times last week and it got easier every time. Girl’s gotta make sure it works before it goes on the blog. I’m not complaining…my fridge was fully stocked with the best cake in the world.
I get asked all the time if I like baking or cooking better. My answer? COOKING. I am not very meticulous when it comes to concocting things in the kitchen and with baking you kind of have to be. That’s a lot of work if you ask me.