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Carrot Cake with Frosting (Optional)

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Dry Ingredients:
  • Masa harina – 160g
  • Baking powder – 8g (2 tsp)
  • Baking soda – 3g (½ tsp)
  • Ceylon cinnamon – 2g (1 tsp) – or pumpkin pie spice (my preference)
  • Sea salt – 2g (½ tsp)

Wet Ingredients:

  • Shredded carrot – 150g
  • Buttermilk – 180g
  • Eggs – 2 large
  • Molasses – 60g
  • Coconut oil or butter (melted) – 50g
  • Optional: raisins – 50g
 Instructions:
  1. Preheat oven to 350°F. Grease or line a 8×8 baking dish
  2. Whisk eggs, molasses, buttermilk, and melted coconut oil/butter until smooth. Mix in shredded carrot and raisins.
  3. In a separate bowl, combine masa harina, baking powder, baking soda, cinnamon, and salt
  4. Add dry ingredients to wet, and Pour into prepared pan and smooth out top
  5. Bake for ~40 minutes
  6. Let cool completely before frosting.

Creamy Cottage Cheese ‘Frosting’

  • Cottage cheese – 200g
  • Raw honey – 25g
  • Vanilla extract – 1 tsp
  • Pinch of salt
  • Zest of ½ lemon

Mix ingredients in a food processor. Frost cake and serve.

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