Classic Carrot Cake

My daughter baked a classic carrot cake with a little help from Mom. She did a great job! What do you think? Leave a comment. Classic Carrot Cake Makes one 9 x 13-inch cake or an 8-inch round layer cake This cake is so easy when prepared “homestyle” in a baking dish. It makes it easy to transport too. I left the nuts out of this recipe but feel free to add some if you like. Ingredients 2 cups all-purpose flour (or gluten-free all-purpose flour) 2 teaspoons baking soda 1/2 teaspoon sea salt 1 teaspoon ground cinnamon 1 ¼ cups avocado oil 1 cup coconut sugar ½ cup lightly packed brown sugar ½ cup cane sugar 1 teaspoon vanilla powder 4 large eggs, at room temperature 3 cups grated peeled carrots (4 large carrots) 1/2 cup raisins Frosting 8 ounces cream cheese, softened to room temperature ¼ cup unsalted butter, softened to room temperature 3 cups confectioners’ sugar Instructions Preheat the oven to 350 degrees F. Lightly oil one 9 x 13-inch baking dish or two 8-inch round cake pans. Add parchment paper to the bottom and lightly oil. In a large bowl, combine the flour, baking soda, sea salt and cinnamon. Whisk together. In a separate bowl, whisk together the avocado oil, coconut sugar, brown sugar, cane sugar and vanilla powder. Gradually add the eggs, one at a time. Stir after each addition. Once you have a smooth batter gently fold in the raisins and carrots. Pour the batter into the prepared baking dish or pans. Bake for 45 to 55 minutes, until the center springs back to the touch. Remove and transfer to a wire cooling rack to cool. Meanwhile, make the frosting. I like to use a food processor to do this. Place the cream cheese, butter and powdered sugar in the bowl of a food processor. Process until everything is combined and smooth. Chill in the refrigerator until ready to use. If the cake was baked in a 9 x 13-inch pan it does not need to be removed from the pan. If you baked the cake in two 8-inch cake pans the cake layers can be carefully inverted to remove from the pans. Once the cake is completely cool, frost the cake with the cream cheese frosting. For the 9 x 13-inch cake spread the top evenly with the frosting. If you made two 8-inch round cakes, frost the top of one cake and place the other cake on top. Frost the top, leaving the sides unfinished. Garnish with optional chopped, toasted walnuts or pecans. Click Here to Subscribe ➡️ http://bit.ly/2T1F2SO —————————————————— Connect with me: Follow me on Instagram: https://www.instagram.com/naturalkitchenschool/ Like me on Facebook:: https://www.facebook.com/naturalkitchencookingschool/ Check out my website: https://www.naturalkitchenschool.com/ #carrotcake #carrotcakerecipe #downsyndrome