Carrot Cake


  • 2 ½ cups peeled and grated carrots
  • 1 Avocado From Mexico, pitted and scooped out of flesh
  • ½ cup crushed pineapple, drained
  • ½ cup applesauce, unsweetened
  • 3 eggs
  • 1 cup flaked coconut
  • 2 cups sugar
  • 2 ½ cups All-Purpose Flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 ½ tsp cinnamon

Avocado Buttercream Cheese Frosting

  • 1 vanilla bean
  • 8 ounces cream cheese, softened
  • 1 Avocado From Mexico, pitted
  • ¼ cup butter, softened
  • 1 Tbsp lemon juice
  • 2 cups powdered sugar


Preheat oven to 350 degrees and prepare 2-8 inch cake pans with parchment and grease lightly. In a bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. In another bowl whisk together eggs, sugar, applesauce, carrots, coconut, crushed pineapple, and avocado until smooth. Whisk into dry ingredients. Pour into prepared pans and bake for about an hour minutes or until a toothpick comes out clean. Allow cakes to cool completely before slicing in half and building a 4 tiered cake. For Buttercream: In a mixing bowl, whip cream cheese and avocados until smooth. Add in remaining ingredients and chill as needed before decorating cakes. Slather on buttercream and garnish with toasted coconut and chopped pecans.

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