Ingredients
The following ingredients have 12 Servings
- 4 tablespoons butter (softened)
- 5 tablespoons coconut oil (vegetable oil, or canola oil)
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 1 1/2 teaspoons vanilla extract
- 3 large eggs
- 2 large egg yolks
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon salt
- 1/3 cup buttermilk
- 3 cups about 6 medium grated carrots
- 1 1/2 cups roasted pecans (divided)
- Cream Cheese Frosting Recipe
Instruction
- Preheat oven 350º F. Coat two 8-inch cake pans with butter or shortening and lightly dust with flour to prevent cake from sticking while baking. Alternately, coat well with baking spray.
- Mix together butter, coconut oil, granulated sugar, and brown sugar in a large bowl with an electric mixer until well combined. Mix in vanilla extract until well incorporated. Add eggs one at a time, beating well after each addition before adding the next. Add egg yolk making sure well combined.
- Whisk together flour, baking powder, baking soda, cinnamon, ginger and salt in a medium bowl.
- Add half of the flour mixture to the butter and sugar mixture and beat until well incorporated. Add buttermilk, beating until just combined before stirring in remaining flour mixture.
- Fold in carrots, 1 cup of pecans and divide the batter between the two prepared cake pans.
- Bake until cakes spring back when gently touched in the center and the edges begin to turn loose from the sides of the pan, about 30 - 40 minutes. You can follow my tips for how to tell when your cake is done.
- Remove from the oven and allow to cool in the pans on a wire rack for about 5 minutes. Turn out of pans and allow to cool completely on a wire rack.
- Frost cake with cream cheese frosting.
