Classic Carrot Cake or Cupcakes

For those that care, this festive cake is both dairy free and oil free. It's also a good one to make in your food processor!

NOTES:

It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary.

1 C Mix weighs approx. 125g.

Both S'WEEET! Sweetener Blend or S'WEEET! Baking Blend make great cakes and muffins. Please note that the cup measurement (volume) is the same, however, the weight of each of them is different. 1 cup of the Baking Blend weighs 140g while 1 cup of the Sweetener Blend weighs 180g.

SWEETENERS VARY tremendously and will affect the outcome of all baked goods.

We suggest using our new sweetener blend, S'WEEET! Baking Blend, real sugar, or a substitute such as Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). Allulose (S'WEEET! Sweetener Blend) and kabocha-based sweeteners will make baked goods very soft, which is fine for most cakes but will also make cookies, bars and crusts super soft and not crispy or chewy. Erythritol (a sugar alcohol) can make baked goods firm and more crumbly. When substituting in a recipe it's usually best to do so by weight and not volume.

Makes 12 Cupcakes or 2 - 6" cakes or 1 - 8" - 9" cake

DRY INGREDIENTS

2 1/2 C MULTI-USE BAKERY MIX (312g)

1 C S'WEEET! Baking (140g) *see above for substitutions

4 t Baking Powder

4 t Cinnamon

1/2 t Sea Salt

1/4 t Allspice (optional)

WET INGREDIENTS

1/2 Can Coconut Milk (200g)

4 Eggs (200g)

1 T Lemon Juice (15g)

1 T Vanilla Extract (15g)

STIR-IN INGREDIENTS - If you vary these ingredients it will affect the moisture level of the cake. For instance, if you leave out the shredded coconut or raisins reduce the coconut milk by 1 T per ingredient. If you leave out the crushed pineapple, increase coconut milk by 1-2 T.

1 C Grated Carrots (135g)

1/2 C Crushed Pineapple (120g) drained of liquid

1/2 C Shredded Coconut (40g)

1/2 C Raisins (70g)

1/2 C Chopped Pecans or Walnuts (50g)

DIRECTIONS:

1. Pre-heat your oven to 350°F and line your cake or muffin pans.

2. Sift the Bakery Mix into a large bowl.

3. Whisk in the sweetener, baking powder, salt and spices and set aside.

4. In another bowl, combine the coconut milk, eggs and vanilla.

6. Whisk the dry mixture in with the wet until well combined.

7. Stir in the rest of the ingredients.