Ingredients
The following ingredients have 12 Servings
- 1 1/4 cups coconut oil
- 1 cup white granulated sugar
- 1 cup dark brown sugar (packed)
- 3 large eggs (room temperature)
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 2 cups grated carrots
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup chopped pecans (or walnuts)
- 1/3 cup raisins
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple in juice (not drained)
- 1/2 cup unsalted butter (softened to room temperature)
- 8 oz cream cheese (softened to room temperature)
- 1 teaspoon vanilla extract
- 1 lb powdered sugar
- Candy carrots
- Sprinkles
Instruction
- Preheat oven to 350 degrees F.
- Lightly grease and line with parchment paper a 9x13 baking pan. Set aside.
- In a large bowl combine: coconut oil and sugars, beat until pale and fluffy. Add the eggs, and beat just until combined.
- Add flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger. Beat on medium speed just until combined. Scrape the sides and bottom of the bowl as needed.
- Using a spatula, stir the Mix-ins into the batter.
- Pour into the prepared pan. Place in the oven on the middle rack.
- Bake for 40-45 minutes or until a toothpick comes out clean. If the cake starts browning too quickly, cover it with a foil tent.
- Once done, remove from the oven and let cool completely before topping with the frosting.
