Britt Maren’s Skinny Bitch Carrot Cake

Britt has a major sweet tooth. Her favorite treat is carrot cake- “My favorite things is probably carrot cake, and I make a really good one! Both of my best friends were vegan growing up, so I was around vegan food a lot.” This is why her cake recipe is vegan. She still uses this recipe to make birthday cakes for her friends on their special day. We chose to use the “naughty” frosting with real cream cheese instead of vegan.

Britt Maren’s Carrot Cake

Serves 6-8

Cake:

1/2 cup coconut oil

2 cups whole wheat pastry flour

1 cup oats

1 cup turbinado sugar

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

2 cups carrots, shredded

2 cups unsweetened applesauce

2 teaspoons vanilla

1 cup walnuts, toasted and chopped (plus extra for topping)

1/2 cup raisins (plus extra for topping)

Cream Cheese frosting:

8-10 ounces cream cheese (vegan or not)

2 teaspoons vanilla extract

1/4 teaspoon salt

2 cups powdered sugar

Preheat oven to 350 F.Spray 2 9-inch cake pans with non stick spray, line them with parchment paper, and then spray the parchment paper.

Sift together dry ingredients in large bowl. Combine wet ingredients in another bowl, then add the two together until just combined. Add in walnuts and raisins last. Pour the cakes into pans, and bake for about 35 minutes. Allow cakes to cool, then transfer them to cooling rack. Meanwhile make the cream cheese frosting in a mixer. Once the cakes have fully cooled, frost the first cake, stack the second one on top, then frost the second cake. Top with remaining walnuts and raisins. Enjoy!