Description
This delicious carrot cake with cream cheese frosting is the perfect cake to serve up for Easter sunday or any spring brunch.
Ingredients
Scale
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3/4 cups coconut oil, melted
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1 cup granulated sugar
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3/4 cup dark brown sugar
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4 eggs, whole
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2 tsp pure vanilla extract
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2 cups flour
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2 tsp baking powder
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1 tsp baking soda
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2 tsp kosher salt
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2 tsp ground cinnamon
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1/2 tsp ground nutmeg
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2 1/2 cups freshly grated carrots
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1 1/4 cup chopped pecans (1/4 cup reserved for topping)
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1/2 cup plump raisins
Instructions
- Preheat your oven to 350 degrees.
- Grease and flour two (2) 9″ cake pans and set aside. Wash and shred 2 1/2 cups of carrots with a hand grater or shred using a food processor. Next, roughly chop pecans. Set each aside.
- Using a stand mixer, combine coconut oil, granulated and brown sugar together until well mixed. Beat in eggs and add vanilla until smooth. Slowly begin adding dry ingredients to your mixing bowl on medium speed adding flour 1/2 cup at a time. Add baking soda, baking powder, cinnamon, nutmeg + salt to your mixer and combine.
- Fold your freshly grated carrots, pecans and raisins into your cake mixture by hand until mixed thoroughly. Pour cake batter evenly into your floured cake pans and bake at 350 degrees for 25-30 minutes, or until a toothpick inserted into the center of your cakes comes out clean. Allow your cakes to cool completely before attempting to remove them from the pan or begin frosting them.
- When completely cool, remove cakes from pans and frost with Cream Cheese Frosting. Top with remaining pecans and enjoy!