BEST CARROT CAKE IN THE WORLD - Recipe
(and made even better by Connie McCrery) - thanks Connie for sharing!
ingredients:
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon ground cloves
1/2 teaspoon salt
3 eggs
3/4 cup liquid coconut oil
3/4 cup coconut milk, or use buttermilk
1 cup granulated sugar
1 cup dark brown sugar
2 teaspoons vanilla
1 (8 oz) can crushed pineapple, drained well
2 cups grated carrots
3 1/2 oz shredded coconut
1 cup coarsely chopped walnuts or pecans
1/3 cup chopped CHEFSHOP CANDIED GINGER SLICES
1/3 cup chopped CHEFSHOP CANDIED ORANGE PEEL
1/3 cup dried cherries or cranberries
Directions:
Preheat oven to 350 F.
Grease two 9” cake pans – I use spray coconut oil
Sift together flour, baking soda, cinnamon, nutmeg, cloves and salt in large bowl.
Beat eggs in standing mixer.
Add oil, milk, sugar and vanilla to eggs.
Mix well.
Add flour mixture, then pineapple, carrots, coconut, ginger, orange rind, cherries and nuts.
Pour into greased pans. Bake 45-55 min.
Cool cake in pans for 15 minutes; turn cakes out of pan and cool completely.
Cream Cheese Frosting Recipe
ingredients:
1/4 lb butter, softened
4 oz. pkg cream cheese, softened
4 oz. sweet flavored goat cheese, softened – I like Laura Chenel’s Orange Blossom Honey Chevre
1 teaspoon vanilla
4 cups powdered sugar
1 Tbsp. orange juice
Zest of one medium orange
Directions:
Cream butter with cream cheese until fluffy. Add vanilla, powdered sugar, OJ and zest.
Mix until smooth.
