and oh so moist!)
Before starting The Good Scone, the name of our game was all things wedding cakes! Our wedding cake and cupcake company was called The Cupcake Crush. One of our most popular flavors at TCC was our twist on CLASSIC CARROT! What made this Carrot Cake so delicious and different than the rest?! Two words... Crushed Pineapple! And now we're sharing the recipe with you!
HOWEVER, this time we've made the recipe even better! HOW YOU ASK?? Our GOOD SCONE Carrot Cake recipe is Gluten-Free, Vegan-friendly, and if it was even possible, MORE MOIST THAN EVER BEFORE! But don't just take my word for it, try it yourself :) Last point to why this recipe is GROUND BREAKING?! It requires minimal ingredients! Easy and delicious :)
HAPPY BAKING FRIENDS!
- 1 pouch of our gluten-free VANILLA CAKE MIX (follow recipe instructions on the back, which asks for:
- 1 cup milk or *non-dairy milk (We like to use almond milk in this recipe!)
- 1 stick melted butter or *non-dairy butter (We use Earth Balance, Vegan butter)
- 1 egg or *Tablespoon of white vinegar
2/3 cup crushed pineapple (drain excess juice from can before measuring)
1-1/4 cup shredded carrots (we suggest grading your carrots to ensure a more "carrot-like" flavor)
2 teaspoons ground cinnamon
*Optional - 3/4 cup chopped pecans
Heat oven to 350°F. In large bowl, whisk Vanilla Cake Mix, melted butter or *dairy-free spread, dairy or non-dairy milk, an egg or *Tablespoon of white vinegar, until smooth. Add and stir-in the remaining ingredients: crushed pineapple, shredded carrots, ground cinnamon, and chopped pecans (*optional).
Poor batter into a greased, 9-inch pan or cupcake pan. Bake for 42 to 48 minutes, or until an inserted toothpick comes out clean. Let cool and serve with your favorite frosting! We used one of our favorite recipes from Amy Johnson's "SHE WEARS MANY HATS" blog, which you can find HERE. *Simply use Vegan butter to make dairy-free!