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Strawberry Carrot Cake

Strawberry carrot cake is by far one of my favorite cakes, maybe it’s because I’ve convinced myself that it’s a healthier cake option… I mean it’s full of carrots, strawberries and coconut oil. Who am I kidding??! Lol! This cake is one of the easiest cakes to make you basically add every thing to one bowl and give it a good mix and you’re done. And the end result is pretty impressive if I say so myself.

[ingredients title=”Ingredients”]

  • 4 eggs
  • 1 cup coconut oil
  • 2 cups granulated sugar
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 2 cups finely grated carrots
  • 1/2 cup strawberries roughly chopped
  • 1/2 cup chopped pecans
  • 1/2 cup rasins
  • 1/4 cup butter
  • 1/2 cup cream cheese
  • vanilla extract
  • icing sugar to taste



[directions title=”Directions”]

  1. Preheat oven to 350°F and grease cake pan. Here I used five 6×0.75 inch pans but a 9×13 inch pan can be used.
  2. In a large mixing bowl, beat together eggs, coconut oil, sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, ginger, nutmeg and cinnamon. Stir in carrots. Fold in strawberries. Pour into prepared pans.
  3. Bake in the preheated oven for 16 minutes for a 6×0.75 inch pans or 40 to 50 minutes for a 9×13 inch pan or until a toothpick inserted into the center of the cake comes out clean.
  4. Remove cake from oven and let it cool in the pan for 10 minutes, then remove onto a cooling rack to cool completely before icing.
  5. For Icing – mix butter and cream cheese until smooth, add vanilla, mix in icing sugar to taste




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