Miracle Whip Carrot Cake Recipe

5/5 - (22 votes)

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.

Miracle Whip Carrot Cake Recipe

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.

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.

Ingredients:

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.

Directions:

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

Miracle Whip Carrot Cake Recipe

If you like carrot cakes, you're going to love this Miracle whip carrot cake recipe. This is a moist, delicious, fluffy carrot cake made with only five ingredients. And the best part is that it takes less than an hour from start to finish.
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 People
Calories: 370kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Nutrition Facts
Miracle Whip Carrot Cake Recipe
Amount per Serving
Calories
370
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
1
g
Cholesterol
 
23
mg
8
%
Sodium
 
146
mg
6
%
Potassium
 
214
mg
6
%
Carbohydrates
 
16
g
5
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
4
g
8
%
Calcium
 
106
mg
11
%
Vitamin C
 
2
mg
2
%
Vitamin A
 
5414
IU
108
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Conclusion

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.

You May Also Like:

Cedar Creek Coconut Cake Recipe

Geechee Girl Pound Cake Recipe

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