Carrot Cake

Carrot Cake

1 1/4 c. flour

1/2 tsp. baking soda

1/4 tsp. baking powder

3/4 tsp. cinnamon

1/8 tsp. salt

1 c. coconut sugar

1/2 c. coconut oil (melted)

1/4 tsp. vanilla extract

1 egg + 1/2 of an egg

1 3/4 c. shredded carrots

1/4 c. crushed pineapple

Preheat oven to 325

In a large bowl sift together all the dry ingredients. Set aside.

In another bowl stir together eggs, oil, and vanilla. Whisk in dry ingredients. Fold in carrots and pineapple.

Pour into greased 6″ baking pan -stopping 1/3 from top. (do not over fill)

Bake 40-60 minutes or until a toothpick inserted comes out clean.

Cool on a wire rack. Unmold.

Cut into 2-3 layers and frost.


Filling and Frosting:

1/2 c. unsalted butter (softened)

8oz. cream cheese (room temp)

1 tsp. vanilla extract

1 tsp. lemon juice

1 1/2 c. powdered sugar (organic)

In a kitchen aid mixer cream butter and sugar until fluffy. Beat in cream cheese for 2 minutes. Whip in vanilla and lemon juice.