A One-Bowl Dessert That's Sweet & Contains Hidden Veggies

Note: This recipe contains veggies.

A One-Bowl Dessert That's Sweet & Contains Hidden Veggies
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Carrot Cake

June 18, 2025

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People have opinions about carrot cake. I am calling this "ours" because I think you can make it "yours" based on your own carrot cake preferences. This one leans "snacking cake": great for any time of day and less like a traditional layer cake for a special occasion.

I like lots of goodies in mine, hold the raisins, not too sweet, and there must be frosting, but not a super-heavy one. Some of you are very pro-raisins or anti-nuts, and I assure you, this cake can handle some futzing. It's forgiving—my favorite kind of baked good.

Ingredients

For the cake

2 large eggs½ cup / 120 ml coconut oil, warmed, or avocado oil + more for greasing the pan¼ cup / 60 ml maple syrup⅔ cup / 135 g sugar1 teaspoon vanilla extract1 tablespoon orange zest¾ teaspoon cinnamon¼ teaspoon ground gingerA few grates of fresh nutmeg8 ounces / 225 g crushed pineapple1½ packed cups / 165 g finely grated carrots⅓ cup / 40 g walnuts, well chopped½ packed cup / 30 g shredded coconut1 cup / 112 g oat flour1 cup / 135 g superfine brown rice flour¼ cup / 35 g tapioca flour1¼ teaspoons baking powder½ teaspoon baking soda½ teaspoon sea salt

For the frosting

8 ounces / 225 g cream cheese, room temperature6 tablespoons / 85 g unsalted butter, room temperature2 teaspoons orange zest2 teaspoons orange juice½ cup / 120 ml maple syrup½ cup / 50 g powdered sugar1 teaspoon vanilla extract½ teaspoon sea saltToasted walnuts or shredded coconut, optional

Preparation

Preheat the oven to 360°F / 185°C and line a 9-inch- / 23-cm-square pan with parchment paper and grease that.In a large mixing bowl, whisk together the eggs, oil, maple syrup, sugar, vanilla, orange zest, cinnamon, ginger, and nutmeg. Add the pineapple, carrots, walnuts, and coconut and stir. Add the oat flour, rice flour, tapioca flour, baking powder, baking soda, and salt and stir everything to combine. Pour it into the prepared pan and bake it on the middle rack for 26 to 28 minutes until a toothpick test in the middle comes out clean. It will set more as it cools.While the cake bakes, make your frosting. In a stand mixer, mix your cream cheese and butter until combined and smooth, about 2 minutes. While the machine is running, add the orange zest and juice, maple syrup, powdered sugar, vanilla, and salt and mix until well combined. It will be thinner than a traditional frosting.When the cake is completely cool, spread the frosting on top. Garnish with toasted walnuts or coconut if you're feeling fancy. Store at room temperature for a day or covered in the fridge for up to 5 days.

Excerpted with permission from Around Our Table by Sara Forte, Hardie Grant Publishing, April 2024. Photos by Hugh Forte.

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