Dense and Luscious Carrot Cake
Dense, rich, chunky carrot cake with a luscious cream cheese frosting!
Ingredients
- 3 cups organic all-purpose flour or whole wheat pastry flour or Cassava Flour (see Kate's Tips below)
- 2 1/4 cups sugar or coconut sugar
- 1 teaspoon salt
- 1 tablespoon baking soda
- 1 tablespoon cinnamon
- 1 1/2 cups coconut oil organic olive oil, or grapeseed oil
- 4 large organic eggs lightly beaten
- 1 tablespoon vanilla
- 1 1/2 cups chopped walnuts or pecans
- 1 1/2 cups shredded coconut
- 1 1/3 cups shredded raw carrots or cooked and pureed carrots
- 3/4 cup crushed pineapple
Instructions
- Preheat oven to 350. Grease two 9 inch layer cake pans and line with waxed paper or grease a large 9 x 13 inch pyrex or sheet pan. No need to use waxed paper if you're using the large pyrex.
- Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in walnuts, coconut, carrots, and pineapple.
- Pour batter into the prepared pan or pans. Bake for 30 to 35 minutes or until edges have pulled away from the sides and a cake tester inserted into the middle comes out clean. If you use the sheet pan cook for 50-60 minutes.
- Cool on a rack for 3 hours. Fill and frost with cream cheese frosting or dust top with confectioners sugar.