Ingredients

The following ingredients have 12 Servings
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/8 tsp cloves
  • 1/2 cup melted coconut oil, slightly cooled (or vegetable oil)
  • 1 1/4 cups sugar
  • 2 large eggs, at room temperature
  • 3/4 cup low-fat buttermilk, at room temperature
  • 2 tsp vanilla extract
  • 2 cups grated carrots
  • 16 oz full fat cream cheese, cool room temperature
  • 1/2 cup unsalted butter, cool room temperature
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 5 cups powdered sugar, sifted

Instruction

  • Preheat oven to 350°F and spray two 8-inch round cake pans with nonstick spray. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl; make a well in the center. Combine melted coconut oil, sugar, eggs, buttermilk, and vanilla in a medium bowl. Whisk until smooth, then add to flour mixture and fold in until almost incorporated. Fold in grated carrots.
  • Divide batter evenly between cake pans and smooth with an offset spatula. Tap pans sharply to reduce air bubbles. Bake for 26 to 28 minutes, until a toothpick inserted in the center comes out clean and the edges are pulling slightly away from the pan. Cool cakes completely in pans on a wire rack.
  • For the frosting, beat cream cheese and butter on medium speed until creamy, scraping down bowl as needed. Beat in vanilla and salt. Reduce speed to low; add powdered sugar 1 cup at a time and beat well, scraping down bowl as needed. If frosting is soft, chill for 30 to 40 minutes before assembling the cake.
  • To assemble, place one cake layer on a cake stand or serving plate. Use an offset spatula to spread frosting over cake. Add top cake layer and frosting, swirling the frosting over the cake layer. If desired, use offset spatula to apply frosting to the sides of the cake while you rotate the cake stand. Chill frosted cake for 30 minutes before serving.
  • If desired, serve cake topped with mini chocolate eggs and sprinkles. Store leftovers covered in the refrigerator; bring to room temperature before serving.