I used to hate carrot cake until I start making it myself. Carrot cake now is one of my favorites cake because of its rich spicy flavor. I love the taste of cinnamon that is mixed with fresh grated ginger and nutmeg.

This recipe is easy to make and it is one of my favorites way to make carrot cake. It is dairy-free, paleo, and has real ingredients. The cake mixture is outsourced from Simple Mills, so you don’t need to worry about having all the ingredients.

The ingredients of the Vanilla Cake mix from Simple Mills are:

Almond flour, organic coconut sugar, arrowroot, organic coconut flour, baking soda, sea salt, and vanilla bean. The amount of added sugar (which is the coconut sugar) is 8g per serving which I do think is pretty good

Cake Ingredients:

1 Box Simple Mills Vanilla Cake mix. It can be purchased here

1 cup grated carrots (about 3 carrots)

1 teaspoon fresh grated ginger (or ginger powder)

1 teaspoon cinnamon or more if you love cinnamon as much as I do

½ teaspoon nutmeg

1 tablespoon vanilla extract

¼ cup water (if needed)

4 eggs

1/3 cup melted coconut oil

½ cup chopped walnuts

½ cup of raisins (optional)

Icing Ingredients (optional, not dairy-free)

¼ cup ricotta cheese

1 tablespoon cream

1 teaspoon honey

Instruction:

• Pre-heat the oven to 350F

• Mix the wet ingredients (eggs, coconut oil, and vanilla) until all combined

• Add the dry ingredients (cake mix and the spices) and mix them very well.

• Next, add the grated carrots, ginger, and walnut and fold them into the cake batter. If you feel the batter is thick, add some water

• Pour the cake batter into a baking pan and bake for 35 to 45 minutes. Check it with a toothpick/ cake tester and make sure it comes out clean.

• Let it cool for 30 minutes.

• For the icing, mix the icing ingredients together and gently spread the icing over the cake. The icing is optional, the cake is delicious without icing.

• Enjoy it with a cup of tea or coffee with your loved ones

• Cheers!