I turned 33 last week, and in celebration I wanted to recreate the most delicious carrot cake recipe that my brother has been making for several years now. He’s baked it for every special occasion- birthdays, bridal showers, Christmas… and I just needed a taste of home. Also, my amazing parents bought me my very first KITCHEN AID, so I obviously had to bake a cake. The original recipe is from The Pioneer Woman and is located here. If you are not gluten-free, don’t mind a lot of sugar and butter and heaven- GO BAKE THIS. Otherwise, look below for my slightly more healthy version. Bombs away!
Kay’s Carrot Cake of Your Dreams (adapted from the Pioneer Woman)
Cake: 1.5 cups coconut sugar 3/4 cup coconut oil (melted) 1/4 cup grassfed butter (melted) 4 eggs 2 cups gluten-free all purpose flour 1/4 cup collagen powder 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 2.25 cups grated carrots
1. Use a mixer to cream together the coconut sugar, melted coconut oil, and melted butter until just mixed. 2. Add in all 4 eggs and mix together until creamy. 3. Scoop out flour by the spoonful into a measuring cup and add to batter along with baking soda, baking powder, cinnamon, salt, and collagen. Mix well. 4. Add in grated carrots (I used the pre-packaged matchsticks chopped even more in my Ninja blender) and mix until combined. 5. Pour into a 9″ round springform pan and bake at 350 degrees for about 35 minutes. 6. When a toothpick is poked into the center, it should come out clean and the edges should be crusty. 7. Make frosting by combining the butter and cream cheese with a mixer. Once creamed together, add in the sugar and vanilla until it has a smooth consistency. 8. Allow cake to cool completely before removing from pan and frosting. 9. Slice and go to heaven, because this cake is too delicious.
I have tried baking at least fifty chocolate chip cookie recipes in my life, but this recipe takes the cake. Along with my favorite recipe for The Best Soft Chocolate Chip Cookies from Pinch of Yum which you can find here, these cookies take the cake for serious flavor and an unbelievable texture. You can also easily swap out unbleached flour for whole wheat or all-purpose gluten free flour making them super allergy friendly. Experiment with mix-ins and let me know if you try another combination that you really like!
Brown Butter Oatmeal Chocolate Chip Cookies
2 sticks of butter, browned
1/2 cup brown sugar
1/2 cup coconut sugar
1/2 cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla
1 3/4 cup flour (you can also sub with all purpose gluten-free flour)
1/4 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 cups rolled oats (semi-ground)
1 1/2 – 2 cups chocolate chips/ dark chocolate chunks
Preheat oven to 350 F. Brown the butter in a saucepan until it froths and brown bits began to appear (about 10 minutes on medium-low heat) and let it cool back to room temperature and become somewhat solid. In a large bowl, cream together the brown butter, brown sugar, coconut sugar, and granulated sugar. Beat in eggs and vanilla for 15-20 seconds (do not overbeat).
Add in the dry ingredients (flour. cinnamon, salt and baking soda) to the wet ingredients and stir together. Grind 1-1.5 cups of the oatmeal in a blender to create a semi-ground version of oatmeal and then add that and the rest of the rolled oats to the batter. Stir together and add chocolate chips and chunks. I use a combination of semi-sweet chocolate chips and 72% chocolate chunks.
Roll the dough into 1-2 inch balls and place on parchment paper on a baking sheet. You do not need to chill the dough, but if you don’t have time to bake right after mixing, then you can store it in the fridge tightly covered with cling wrap. Bake for 9-11 minutes or until just browned around the edges. I usually stick to 9 minutes with my oven. Remove from oven and let cool on the cookie sheet for several minutes before moving to wire rack or plate to cool completely.