Carrot Cake with Maple Frosting

Carrot cake lovers unite! You need to try this scrumptious recipe from world-renowned chef and Sunday Provisions creator Gavan Murphy, STAT.

Ingredients For Recipe:

• 1 lb carrots – peeled

• 1½ cups all purpose flour

• 2 tsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• 2 tsp ground cinnamon

• 4 eggs

• 2 tsp vanilla extract

• 1 cup dark brown sugar, firmly packed

• ½ cup granulated sugar

• 1¼ cups coconut oil

• 1 cup raw pecans – chopped

• ½ cup raisins

Ingredients For Frosting:

• 4 tbsp unsalted butter

• 2 cups confectioner’s sugar

• ¼ cup Pecan Spice

   

Directions:

• Preheat oven to 350° F.  Line two round cake pans with wax or parchment paper and grease.

• Grate carrots and set aside.

• Sift flour, baking powder, baking soda, salt and cinnamon into a bowl. Set aside.

• In another large bowl, whisk eggs until blended. Add in the vanilla, sugars and oil. Beat to incorporate.

• In three batches, add the dry ingredients into the wet ingredients folding in well after each addition.

• Next, add in the carrots, pecans and raisins. Fold in gently.

• Pour half the batter into one of the prepared cake pans and the rest of the batter into the other. Bake both for 45 mins or until a toothpick comes out clean when pierced into the center of the cake.

• Let cool before assembling.

   

For Frosting:

Cream the butter, sugar and Pecan Spice until combined.

To Assemble:

Once the cakes are cooled, smear one cake with Pecan Spice followed by a layer of frosting. Lay the other layer of cake on top and spread frosting all over the top of the cake. Tuck in and enjoy!