Ingredients

The following ingredients have 16 Servings
  • 1 ½ cups Baker’s Corner Granulated Sugar
  • 1 cup Carlini Vegetable Oil
  • 4 large eggs, room temperature
  • ¼ cup milk
  • 2 teaspoons vanilla extract
  • 2 cups Baker’s Corner All Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • 2 cups shredded carrots (about 3 large carrots)
  • ¾ cup Baker’s Corner Sweetened Coconut Flakes
  • ½ cup Southern Grove Raisins (optional)
  • 4 ounces Happy Farms Cream Cheese
  • ½ cup unsalted butter, room temperature
  • 2 ½ cups Baker’s Corner Powdered Sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instruction

  • Preheat the oven to 350°F. Line a 9 x 13 x 3-inch cake pan with parchment paper on all sides. Set aside.
  • In a large bowl, finely shred the carrots. Add the sugar, oil, eggs, milk, and vanilla extract. Mix well
  • In a separate bowl, combine flour, baking powder, ginger, cinnamon, and salt. Carefully fold dry ingredients into wet until mostly combined.
  • Fold in the raisins (if using), and shredded coconut. Pour the batter into the prepared pan.
  • Bake for 30 minutes, or until a knife inserted in the center of the cakes comes out clean. Allow to cool completely before frosting.
  • While the cake cools, make the frosting. To make frosting, whip butter and cream cheese in a stand mixer on high speed for 1 minute. Lower the speed and add in the powdered sugar, salt, and vanilla extract, mixing until combined.
  • Spread the frosting over the cooled cake, using a spoon or an offset spatula to make big swirls. If desired, top with finely chopped nuts! Enjoy!