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Carrot Cake Recipe Using Coconut Oil

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Ingredients

Making this delicious carrot cake recipe using coconut oil as an alternative to butter is surprisingly easy. To get started, you will need the following ingredients:

  • 3 large eggs
  • 1 cup of granulated sugar
  • 1 cup of vegetable oil
  • 1 cup of coconut oil, melted
  • 2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of salt
  • 2 cups of finely shredded carrots
  • 1/2 cup of crushed walnuts (optional)

Instructions

Making this carrot cake recipe using coconut oil is not only easy, but delicious. To make the cake, first preheat your oven to 350°F. Grease a 9x13 inch baking pan with a small amount of coconut oil or butter. Set aside.

In a large bowl, beat the eggs, sugar, vegetable oil and melted coconut oil until fluffy. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Add the dry ingredients to the wet ingredients and mix until all of the ingredients are combined. Fold in the shredded carrots and walnuts (if desired).

Pour the batter into the prepared baking pan and bake for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool before serving. Enjoy!

Nutrition

This carrot cake recipe using coconut oil is a delicious and healthier alternative to traditional carrot cake. Each slice of this cake contains approximately:

  • 210 calories
  • 9 grams of fat
  • 4 grams of saturated fat
  • 30 grams of carbohydrates
  • 2 grams of fiber
  • 15 grams of sugar
  • 2 grams of protein

This cake is also high in vitamin A and iron. This is due to the carrots that are used in the recipe. Not only does this cake taste great, but it is also a great source of nutrition.

Benefits of Coconut Oil

This carrot cake recipe using coconut oil is a healthier alternative to traditional carrot cake recipes. Coconut oil is a healthier alternative to butter due to its high content of healthy fats. Coconut oil is made up of mostly medium-chain triglycerides, which are easily digested and not stored in the body as fat. This makes coconut oil a healthier choice than butter, which is made up of mostly long-chain triglycerides.

Coconut oil is also high in lauric acid, which has anti-bacterial and anti-viral properties. This makes coconut oil a great choice for baking, as it can help to reduce the amount of bacteria in the cake. Additionally, coconut oil is high in antioxidants, which can help to protect the body from damage caused by free radicals.

Storage

This carrot cake recipe using coconut oil can be stored in an airtight container at room temperature for up to three days. If you want to keep the cake for longer, you can store it in the refrigerator for up to five days. If you want to freeze the cake, you can do so for up to three months. If you are freezing the cake, make sure to wrap it tightly in plastic wrap to keep it fresh.

Conclusion

This carrot cake recipe using coconut oil is a delicious and healthier alternative to traditional carrot cake. It is easy to make and packed with nutrition. Coconut oil is a healthier alternative to butter and has many health benefits. This cake can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to five days. If you are looking for a delicious and nutritious carrot cake recipe, this is the perfect choice!


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