There's this wonderful restaurant in southern Utah (who will remain nameless UNTIL they share their famous recipe) ....
Just kidding. The restaurant is the Wild Thyme Bistro in Kanab. It is transformative, and you should go there.
Anyway, they have this carrot cake that comes to mind randomly if you see a carrot or even just the color orange years after your visit to Kanab.
We have spent some time trying our best to replicate it... and we have failed miserably.
Still, if you can't go to Kanab, this might be the next best thing.
This cake is not beautiful, but... 😋
The Failed Carrot Cake
2 cups unbleached flour
1/2 cup almond flour
1 teaspoon salt
1 teaspoon corn starch
1/2 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon ground ginger
2 teaspoons ground cinnamon
1 cup quick oats
1 cup brown sugar
1 cup white sugar
4 large eggs
¼ cup unsalted butter
3/4 cup coconut oil melted, but cooled
3 cups finely grated carrots, or more to taste
1 (8 ounce) can finely crushed pineapple, drained
1.5 cup chopped walnuts
1 tsp. good Mexican vanilla
The Frosting
1 (8 ounce) package cream cheese, softened
¼ cup unsalted butter, softened
1 ½ teaspoons vanilla extract, or to taste
3 cups confectioners' sugar, or to taste
Combine dry ingredients. Whisk eggs and sugar for 2-3 minutes. Mix everything. Bake °350 for 40-45 minutes until toothpick comes out clean or until internal temperature reads 190°.
If you make this, I want to hear about it. I also want a slice. 😋






























