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–+ servings

Surprise Carrot Cake with Cinnamon Frosting

This classic carrot cake has a new twist, made with creamy dairy-free cinnamon buttercream frosting. 4 layers of delicious moist carrot cake. Inside you will find a surprise of chocolate covered almonds and shredded coconut.
5 from 4 votes
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Prep Time 1 hour
Cook Time 1 hour
decorating time 1 hour
Total Time 3 hours
Course Dessert
Cuisine American
Servings 16 people
Calories 540 kcal

Equipment

  • 4 9" cake tins

Ingredients
  

For the cake:

  • 8 eggs
  • 4 cups white wheat flour
  • 2 cups Florida Crystals® Organic Raw Cane Sugar
  • 3 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 6 cups shredded carrots ~8 carrots
  • 1 ½ cups avocado oil

For the frosting:

  • 1 cup vegan butter room temperature
  • 1 teaspoon vanilla extract
  • 6 cups Florida Crystals® Organic Powdered Raw Cane Sugar
  • 4-8 tablespoon full fat coconut milk sub any other milk
  • 1-2 teaspoon ground cinnamon optional

Toppings/fillings:

  • 2 cups chocolate dipped almonds *can use colorful ones for easter!
  • 1 cup shredded coconut

Instructions
 

For the cake:

  • Preheat oven to 350 degrees Fahrenheit. Grease and flour 4 9” cake pans. I used about ½ tablespoon of avocado oil to grease mine and 1 tablespoon of white wheat flour.
  • In a large bowl, sift the flour, Florida Crystals® Organic Raw Cane Sugar, baking powder, cinnamon, salt, and baking soda.
  • In a separate bowl, mix the eggs, carrot, and oil.
  • Stir the egg mixture into the flour mixture until combined.
  • Pour the batter evenly between the four prepared pans.
  • Bake 2 cakes at a time for 30-35 minutes until a toothpick inserted into the center comes out clean. It is best to rotate them ½ way through cooking to ensure it bakes evenly. Do the same with the next 2 cakes.
  • Allow the cakes to cool before removing them from the pans. I cooled mine on wire racks so that they would cool quickly.

For the frosting:

  • To prepare your frosting: beat the vegan butter, vanilla, cinnamon and 2 tablespoon of coconut milk with a hand held mixer. Slowly beat in the Florida Crystals® Organic Powdered Raw Cane to a light and fluffy texture. Add more coconut milk as needed to get the consistency you want.

To decorate the cake:

  • Place 1 layer down. Add frosting to the top. Do the same with the next 2 layers.
  • Next, cut out a circle in the middle of the cake. Fill it with the chocolate covered almonds and the shredded coconut.
  • Spread frosting on the top ring only. Place the 4th layer on top.
  • Spread the rest of your frosting on the top and sides of your cake.
  • Decorate with your toppings!

Notes

Find the Florida Crystals® Organic Powdered Raw Cane Sugar and Florida Crystals® Organic Raw Cane Sugar that I used right on their website. 
If you like a thicker layer of frosting, double this frosting recipe. This was more than enough for mine, but depending on how even the tops of your cakes are, you may want to use more. 
While you can easily make this entire recipe, you can also make it in 2 separate batches. I find that if you only have 2 cake tins, and smaller bowls, this works very well. 
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1slice carrot cake (1 of 16)000Calories: 540kcalCarbohydrates: 50gProtein: 6gFat: 33gSaturated Fat: 6.9gCholesterol: 60mgSodium: 300mgFiber: 3gSugar: 25g
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