If you love carrot cakes, you’ll want to try this delicious Miracle whip carrot cake recipe. This carrot cake has a moist texture, thanks to the addition of coconut oil and almond flour. The icing is also very special – it contains no sugar or refined ingredients.
Carrot Cake is a classic dessert that originated in England. There are many variations of this cake, but they all contain carrots. The carrots are mixed into the batter in this particular recipe before baking. They give the cake its distinctive orange colour and flavour.
This carrot cake recipe is a healthier version of the original. Instead of using butter and eggs, this recipe uses coconut oil and almond milk instead. Also, it does not contain sugar or white flour.
This carrot cake is made with whole wheat pastry flour, which gives it a nutty taste. It’s also gluten-free, so it can be enjoyed by people who have celiac disease.
As You Read On
Know About the Miracle Whip Carrot Cake Ingredients
This carrot cake recipe with miracle whip is moist and fluffy thanks to the addition of almond milk and coconut. The carrots give it a subtle sweetness.
Pastry flour: 1 cup whole wheat pastry flour is used in this recipe because it has more protein than all-purpose flour. This makes it great for baking cakes and muffins. It also adds a nice nutty flavour to baked goods.
Baking powder: It makes the batter rise more quickly than plain flour. We are using 2 teaspoons of baking powder.
Shredded coconut: It adds moisture and flavour. It also makes the cake moister and tender. We are using 3 tablespoons of unsweetened shredded coconut.
Coconut oil has a high smoke point (the temperature at which oils begin to break down) and is rich in vitamin E. Coconut oil is used as a healthy alternative to butter or shortening.
Almond milk adds a nice creaminess to the cake and moistens it. Almond milk also has a mild flavour that complements the sweetness of the carrots. We are using ¾ cup of unsweetened almond milk.
Egg: It gives the carrot cake a nice colour and flavour. 1 large-sized egg is enough for this recipe.
Carrots: the longer you cook the carrots, the sweeter they become. So if you want to add extra sweetness, just let them simmer for a bit longer than usual.
Use salt to taste. We are using ½ teaspoon salt.
Method of Preparing the Miracle Whip Carrot Cake
Carrot cakes are very versatile desserts that go well with coffee or tea. They also taste great served warm from the oven. If you want to try out this carrot cake recipe, then you should give it a try.
Step 1: Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 x 4-inch loaf pan.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a small saucepan over low heat, melt the coconut oil until liquid. Remove from heat and set aside to cool slightly.
Step 4: Add the almond milk to the melted coconut oil in the saucepan and stir well. Let sit for 5 minutes. Stir again.
Step 5: Add the egg to the mixture and mix well. Mix in the flour mixture until just combined. Fold in the shredded coconut.
Step 6: Transfer the batter to the prepared loaf pan. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes clean.
Step 7: Let cool completely on a wire rack before slicing.
Miracle Whip Carrot Cake Recipe
- 1 Cup Whole wheat pastry flour
- 2 Tsp Baking powder
- 3 Tbsp Unsweetened shredded coconut
- 1/4 Cup Coconut oil
- 3/4 Cup Unsweetened almond milk
- 1 Large egg
- 2 Cups Grated carrots
- Preheat oven.
- Whisk together the flour, baking powder, and salt. Set aside.
- Melt the coconut oil until liquid.
- Add the almond milk to the melted coconut oil in the saucepan and stir well.
- Add the egg to the mixture and mix well.
- Transfer the batter to the prepared loaf pan.
- Bake for 50 to 60 minutes.
- Let cool completely.
In conclusion, carrot cakes are delicious and easy to make, so everyone deserves to have their own copycat version. I love carrot cake mix recipes and doctored carrot cake too. But this particular recipe is my favourite because it uses fresh carrots instead of canned ones, but you can use whichever type you prefer.
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