My Favorite Birthday Carrot Cake
I LOVE carrot cake. It reminds me of eating at the Lincoln Dell in Minneapolis with my Grammy as a child. This recipe makes a delicious dessert or frankly is a wonderful way to begin your day as you sip your morning joe. My daughter ate this for breakfast with steamed milk the other day.
My Favorite Birthday Carrot Cake
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Prep Time
30 minutesCook Time
45 minutesAdditional Time
45 minutesTotal Time
2 hoursIngredients
Yield: 12 servings
- 2 cups Sugar
- 1 1/3 cups Coconut Oil (melt into liquid and cool to room temp first)
- 3 Eggs
- 2 tsp Vanilla Extract (separated into 1 tsp each for cake & frosting)
- 2 cups AP (all-purpose) Flour
- 2 tsp Ground Cinnamon
- 2 tsp Baking Soda
- 1 1/2 tsp Kosher Salt
- 1 pound Carrots, peeled & grated
- 1 cup Raisins
- 1 cup Chopped Pecans
- 8 ounces Cream Cheese, softened at room temp
- 1/2 lb Unsalted Butter, at room temp
- 2 cups Powdered Sugar, sifted
Instructions
Step 1
Preheat oven to 400 degrees. Line two 9" round cake pans with parchment paper.
Step 2
Beat the sugar, oil & eggs together until light yellow. Add 1 tsp vanilla.
Step 3
In another bowl, sift together 2 cups flour, the cinnamon, baking soda & salt.
Step 4
Add the dry ingredients to the wet ingredients.
Step 5
In a separate bowl toss the carrots, raisins & pecans in 1 T flour. Add this to the batter.
Step 6
Pour half of the batter into each cake pan. Bake at 400 degrees for 10 minutes, then lower the heat to 350 degrees and bake an additional 35-45 minutes or until a toothpick comes out clean.
Step 7
Let cakes cool. For the frosting: mix the cream cheese, butter, 1 tsp vanilla & powdered sugar until smooth.
Step 8
Remove cakes from parchment paper. Frost one cake, then lay the second cake on top and frost both cakes.
Step 9
ENJOY!!!