Recipe: Coconut Carrot Cake

Ingredients 

-2 cups of sugar 

-3 cups of finely grated carrots

-1 cup of vegetable oil

-1 teaspoon of vanilla

-1 teaspoon baking soda

-2 cups of all purpose flour

-3 tsp of baking powder

-½ tsp of salt 

-1 cup of finely shredded coconut flakes

-½ cup of raisins

-2 tsp of cinnamon

For icing (may want to double this)

-8 ounces of cream cheese at room temperature

-2 ½ cups of confectioners sugar

-1 tsp vanilla

-1 stick of butter at room temp

-½ cup of toasted coconut flakes 

Directions

-Preheat the oven to 350. Butter and flour three 8-inch round cake pans

-in the bowl of an electric mixer, beat the eggs, sugar, oil and 1 tsp of the vanilla extract.

-in a separate bowl, whisk or sift the flour, salt, and baking powder. Then add baking soda and cinnamon. Slowly add flour mix to the electric mixer bowl.

-Add in the carrots, raisins, and coconut flakes next.

-Pour batter into the cake pans and bake for 30 minutes, or until a toothpick comes out of the cake clean. 

-For the icing, combine the ingredients in the bowl of an electric mixer and mix at medium-high speed. (Reserve some toasted coconut flakes for topping the cake)

-Once the cakes have cooled completely, ice, layer, and serve! 

We added raisins..Try a variation with chocolate chips, pecans, walnuts, or whatever you like!