Christmas Carrot Cake Recipe!

Merry Christmas! 🎄

Instead of buying a cake this year, decided to try making a Korean carrot cake and it was a success according to my family and aunt’s doggie!

I was very much inspired by the Inspired Taste recipe with some modifications! I decided to try using tapioca flour and rice flour because I really like moist and chewy textured cake, didn’t have vanilla extract, only had olive oil, and added dried persimmons since I wanted to add a Korean seasonal fruit. My family also does not like frosting so we skipped on the cream cheese frosting, but it was still sweet enough. If you’re looking for a carrot cake recipe that is relatively easy to follow and pretty healthy (except for all the sugar) then try it out! I even experimented with adding only half the sugar and it was sweet enough for my taste but I recommend trying the 2 cups first and seeing how you like it. I hope you enjoy!

Ingredients

1 cup of rice flour
1 cup of tapioca flour
2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
1 ¼ cups olive oil
2 cups brown sugar
4 large eggs, at room temperature
3 cups grated peeled carrots
1/2 cup coarsely chopped walnuts
1/2 cup raisins
1/4 cup chopped dried persimmons

Directions

1. Pre heat the oven to 350 degrees Fahrenheit (176C).
2. Whisk rice flour, tapioca flour, baking soda, salt, and cinnamon in a bowl
3. In a separate bowl, whisk the oil, and brown sugar
4. Add the eggs, one at a time, whisking after each one.
5. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
6. Stir in the carrots, nuts, dried persimmons, and raisins.
7. Grease a cake pan (I used a Bundt cake pan)
8. Bake for 40 minutes and then cool for 15 minutes before taking it out of the pan
9. You can add more chopped walnuts as a topping and enjoy!