There’s something about the cold weather and early evening darkness that has me wanting to bake cakes all the time. So I apologize in advance for having so many cake-related recipes lately, but when you need a chocolate or carrot cake, at least you know I have you covered 🙂
The frosting is not your typical cream cheese frosting, for two reasons: (1) well, cream cheese is dairy and I’m not a fan of the dairy-free replacements; and (2) I wanted a frosting that was not reliant on shortening or butter. I went through too many frosting recipes and variations before I came to this one. I was getting really frustrated and had just about given up, but when I put this light and airy frosting on top of the cake, it was just right.
I’ve always thought that carrot cake must have cream cheese frosting and that it was blasphemous to do anything otherwise, but I’m a changed woman. The maple meringue frosting used in this recipe is just as good, and not too sweet, which I really love.
Carrot Cake w/ Maple Meringue Frosting
A twist on the traditional carrot cake, this one is served with a light and airy meringue frosting instead of a heavy cream-cheese based frosting. The result is a perfectly sweetened light cake that is perfect for any occasion.
Ingredients
Cake
- 4 Eggs
- 3/4 cup Coconut Oil, melted
- 1/2 cup Unsweetened Applesauce
- 1 cup Maple Sugar
- 1 cup Coconut Sugar
- 3 tsp Pure Vanilla Extract
- 2 cups (240g) Otto's Cassava Flour, sifted
- 2 tsp Baking Soda
- 2 tsp Baking Powder
- 1/2 tsp Sea Salt
- 2 Tbsp Cinnamon
- 1/2 tsp Ground Nutmeg
- 3 cups Grated Carrots
- 8 oz can Crushed Pineapple -or- 1 cup Fresh Pineapple, finely chopped (squeeze out extra juice)
- 1/2 cup Chopped Pecans, optional, leave out for nut-free
Maple Meringue Frosting
- 3 Egg Whites
- 1 cup Pure Maple Syrup
- 1/2 tsp Apple Cider Vinegar
- 3 tsp Pure Vanilla Extract
- 1/2 tsp Sea Salt
- Optional, for garnishing
- Finely Chopped Walnuts
- Shredded Coconut, toasted
Instructions
Preparation
- Preheat oven to 350°F Prepare your baking pans or cupcakes tins as follows:
- For a 9x13 baking pan, lightly oil with mild oil of your choice (I use Chosen Foods avocado oil).
- For (2) 8" round cake tins, cut a round of parchment paper to fit in the bottom of each pan. Lightly oil with mild oil of your choice (I use Chosen Foods avocado oil).
- For 24 cupcakes, line the cupcake tin with paper liners.
Cake
- In a large bowl, whisk the eggs, oil, applesauce, sugars, and vanilla until smooth. Mix in flour, baking soda, baking powder, salt, cinnamon, and nutmeg until combined. Stir in carrots, pineapple, and pecans (if using). Pour into prepared pan(s)/cupcake tin.
- Bake in the preheated oven for {40-50 minutes for 9x13 pan} {30-40 minutes for 2 8" rounds} {18-22 minutes for cupcakes}, or until a toothpick inserted into the center of the cake/cupcake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely (leave in pan if using 9x13).
Maple Meringue Frosting
- Heat 2 inches of water in a medium saucepan to boiling, then reduce to simmer.
- In the heatproof bowl of a stand mixer, whisk together the egg whites, maple syrup, and vinegar.
- Place bowl over the simmering water and continue whisking for 3-5 minutes, until fluffy and lightened in color.
- Remove bowl from heat and continue beating with the whisk attachment of the stand mixer on high for another 3-5 minutes until light, fluffy, and meringue holds stiff peaks.
To Assemble Cake
- For 9x13, add as much frosting as you want (I prefer a lot). If desired, sprinkle chopped walnuts and toasted coconut flakes all over the top.
- For 8" rounds, place bottom layer on cake plate or stand and generously frost just the top of the layer. Carefully place the next layer on top, centering it on the bottom layer, and generously frost the top. For a more rustic look, don't frost the sides. If desired, sprinkle chopped walnuts and toasted coconut flakes on the top.
- For cupcakes, place frosting in a piping bag with an open star tip, and pipe frosting in a swirl on all the cupcakes. If desired, sprinkle chopped walnuts and toasted coconut flakes on the top.
- This is best eaten within 2 days of making. The frosting does best in cooler temperatures and will melt slightly in high temps and humidity. If in a high temp/humidity area, prepare frosting the day you intend to eat it.
Nutrition Information
Yield 12 Serving Size 1 sliceAmount Per Serving Calories 413Total Fat 18gSaturated Fat 12gUnsaturated Fat 0gCholesterol 54mgSodium 489mgCarbohydrates 58gFiber 3gSugar 32gProtein 3g
Nutrition is calculated by a third party and may not be 100% accurate
Scott
Friday 8th of December 2017
Hey Kendra, Made the recipe, with slight modifications. The cake turned out great. I added more pecans, and substituted butter for the coconut oil. Otherwise it's all your recipe... Great job. Thank you! The frosting was another matter. I did that as you described. I hadn't made meringue frosting before, so that was a new experience. It didn't ever whip up into meringue peaks, but instead was a brown thin liquid, never to rise. So I did this the second try, and it worked perfectly (epicurious.com): For meringue frosting 2 large egg whites (I used 3) 1 cup pure maple syrup 1/4 teaspoon cream of tartar Make frosting: Let whites stand at room temperature 1 hour. In a 1-quart heavy saucepan bring maple syrup to a boil over moderate heat and simmer until a candy thermometer registers 235° F. (be careful it doesn―t bubble over). While maple syrup is simmering, in bowl of a standing electric mixer beat whites with cream of tartar and a pinch salt until they just hold stiff peaks. Add hot maple syrup in a stream, beating until meringue is thickened and glossy, 1 to 2 minutes.
Scott Lampshire
Wednesday 29th of November 2017
Hi Kendra, Looks like a great recipe... thank you! I would like to substitute out the coconut oil in the cake batter. Could I exchange this for butter? If so, do you know how much? Or perhaps a butter / ghee combination?
Thank you!
Kendra Benson
Wednesday 29th of November 2017
Butter should work out just fine. I haven't tried that in this specific cake, but I have used butter instead of coconut oil in some of my other cake recipes and the results were just great.
Sunny
Sunday 21st of February 2016
OMG! I've been looking for a good carrot cake recipe that my poor gut can handle... Eureka! I have found it! Much thanx!