Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/8 tsp cloves
- 1/2 cup melted coconut oil
- 1 1/4 cups sugar
- 2 large eggs
- 3/4 cup low-fat buttermilk
- 2 tsp vanilla extract
- 2 cups grated carrots
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans with nonstick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, cloves).
- In another bowl, combine melted coconut oil, sugar, eggs, buttermilk, and vanilla extract; whisk until smooth.
- Pour the wet mixture into the dry ingredients’ well and fold in until just combined. Gently fold in grated carrots.
- Divide batter between prepared pans and bake for 26 to 28 minutes or until a toothpick comes out clean.
- Cool cakes completely on a wire rack before frosting.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg