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Carrot Cake Revamp

Hiding the vegetables

You know I had to call it that right ? Hiding vegetables now takes skill sometimes . My mother always said carrots are good for the eyes . With this cake if your eyesight is poor . It such get better right ? Kidding with you guys . That’s something my kids would say to me . Since revamping our recipes to a better option for us . That’s where the raw shredded carrots come in . Doing a little bit of research on what can be substituted in any recipe is the key to success .

The Revamp Of A Classic

Now since changing it up with raw carrots . What about that 3 stick of butter ? Yes you guys heard me right 3 sticks of butter . That’s only is a no go for this house hold . Using my go to coconut oil as a substitute for the butter is key . If one stick of butter equals 1/2 a cup . Then I just need 1 1/2 cups of coconut oil . The next big change is that sugar . Guess how much that is ? 2 cups of granulated sugar . Yikes that’s a lot of sugar . We all know kids and sugar don’t mix to well . Stevia would still give me what we are all looking for and it’s better for you .

Carrot Cake Revamp :

1 1/2 cups of coconut oil
1 1/2 cups of stevia sugar
2 cups of all-purpose flour
2 teaspoons of baking soda
2 teaspoons of ground cinnamon
1 teaspoon of sea salt
6 large eggs
1 teaspoon of vanilla extract
3 cups of shredded carrots
1 cup of toasted pecans


Yup that’s a whole lot for this cake . It will be so worth all the work that you’re putting into with this cake .
Spray the cake pan or silicon baking mold with coconut oil. Pour in the cake pan .
Oven set at 350 degrees for 1 hour 20 mins in my oven .
Then insert a knife .
Once it comes out clean it’s ready to eat .

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