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Carrot cake with Maple frosting


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



  • 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.

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