Recipes
Carrot cake with Maple frosting
Ingredients for Recipe:
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1 lb carrots – peeled
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1½ cups all purpose flour
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2 tsp baking powder
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½ tsp baking soda
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1 tsp salt
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2 tsp ground cinnamon
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4 eggs
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2 tsp vanilla extract
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1 cup dark brown sugar, firmly packed
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½ cup granulated sugar
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1¼ cups coconut oil
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1 cup raw pecans – chopped
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½ cup raisins
Ingredients for Frosting:
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4 tbsp unsalted butter
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2 cups confectioner’s sugar
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¼ cup Pecan Spice
Directions:
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Preheat oven to 350° F. Line two round cake pans with wax or parchment paper and grease.
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Grate carrots and set aside.
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Sift flour, baking powder, baking soda, salt and cinnamon into a bowl. Set aside.
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In another large bowl, whisk eggs until blended. Add in the vanilla, sugars and oil. Beat to incorporate.
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In three batches, add the dry ingredients into the wet ingredients folding in well after each addition.
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Next, add in the carrots, pecans and raisins. Fold in gently.
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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.
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Let cool before assembling.
For Frosting:
Cream the butter, sugar and Pecan Spice until combined.