INGREDIENTS
For Cake-
1 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 1/2 cup grated carrots (we used our food processor but you can also use a cheese grater)
1/2 cup raisins
1/2 cup canola oil
2 large eggs
For Frosting-
4 ounces of cream cheese (at room temp)
4 tbsp unsalted butter (at room temp)
2 cups confectioner sugar
1/2 tbsp fresh lemon juice
1/4 cup shredded coconut
INSTRUCTIONS:
For Cake-
Preheat the oven to 325 degrees
Butter and flour a 9 by 12 cake pan
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt
In a second large bowl, whisk together the sugar and oil until smooth.
Next begin adding the eggs (one by one) to the oil/sugar mixture and whisk
Once smooth, add in the first bowl of dry ingredients (flour, baking powder, etc.) mix together with a rubber spatula
Add in the carrots and raisins to the mixture and stir evenly
Pour the batter into the cake pan and bake for 40 mins or until cooked all the way through (You can test the cake to make sure it is done by sticking a knife into the center of the cake, if it comes out clean it is finished!)
Once the cake is finished baking, let it cool for 5-10 mins before serving (you can also transfer it from the pan to a cooling rack if you plan to serve it from a separate tray)
Cut cake into 2 by 2 inch slices
For Frosting-
Beat together the cream cheese and butter until creamy and smooth.
Gradually add sugar and beat until smooth
Next add in the fresh lemon juice and stir
The frosting should look velvety and creamy
Finally, add in the coconut and stir evenly
* For our carrot cake we did a double layer of cake and frosting but you can serve and eat however you want!