Ingredients

The following ingredients have 12 Servings
  • 2 2/3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon pumpkin pie spice blend, (or apple pie spice blend)
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon sea salt
  • 1 1/3 cup coconut oil, (melted)
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups freshly shredded carrots
  • 1 cup shredded coconut
  • 1 cup chopped nuts, (walnuts or pecans)
  • 12 ounces cream cheese, (softened)
  • 6 ounces unsalted butter, (softened)
  • 7-8 cups powdered sugar
  • 1 1/2 cups toasted coconut (for garnish)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt

Instruction

  • Preheat the oven to 350 degrees F. Spray three 8- to 9-inch round cake pans with nonstick baking spray and set aside. Pour the flour, sugar, cornstarch, pumpkin pie spice, baking soda, and sea salt in the bowl of an electric mixer. Mix briefly, then turn the mixer on low and pour in the melted coconut oil, eggs, and vanilla. Scrape the bowl and turn on low again. Mix in the shredded carrots, coconut and chopped nuts.
  • Equally divide the batter between the three cake pans and smooth flat. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Cool for 5 minutes in the pans, then flip the cakes out onto cooling racks and cool completely before frosting.