4-inch cake pans

77g coconut sugar

75g shredded carrots

60g all purpose flour

56g butter, melted (4 T)

1 large egg

28g chopped walnuts (optional)

1/2 t baking powder

1/2 t baking soda

1/4 t ground cinnamon

pinch of salt

1. Preheat the oven to 350°F.

2. In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.

3. In a separate, medium bowl, combine the coconut sugar, melted butter, carrots, and the egg. Gently fold the dry ingredients into the wet ingredients, including the walnuts.

4. Pour the batter into 4-inch round cake pans lined with parchment paper.

5. Bake at 350°F for 25 minutes (two pans) or 18 minutes (3 pans).

6. Once baked, let the cakes rest in the pan for 15 minutes, then on a cooling rack for at least 20 minutes. Let the cakes cool completely before adding the whipped topping.

light vanilla whipped topping

1 cup heavy cream

2 T confectioners sugar

1/2 t pure vanilla

Use a stand mixer fitted with a wire whisk to whip together the ingredients in a chilled bowl until stiff peaks form. Use immediately. Store any extras in an airtight container in the refrigerator.

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