1 pound carrots, grated fresh Frosting
3 large eggs, room temperature 16 oz. cream cheese, room temperature
2 cups granulated sugar 1 tsp. vanilla extract
1 1/2 cups coconut oil pinch of salt
1/3 cup almond milk 3-4 cups powdered sugar
1 1/2 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/8 tsp. ground cloves
To make the cakes, preheat the oven to 350 degrees and line parchment paper on 2 9 in. round cake pans. Whisk carrots, eggs, sugar, coconut oil, almond milk, and vanilla extract together in a large mixing bowl.
In another medium mixing bowl, whisk flour, baking soda, baking powder, salt, and spices together. Stir this dry mixture into the wet mixture until combined thoroughly.
Evenly distribute the cake batter between the pans. Bake the cakes in the oven for 30-40 minutes or until a tooth pick comes out clean. Cool completely before icing. To remove cakes from pan, use a spatula to loosen the edges.
To make the frosting, blend together the butter and cream cheese until creamy. Mix in the vanilla extract and salt. Add the powdered sugar a cup at a time. After 3 cups, taste-test to see if more sugar is needed. Combine all ingredients together until frosting looks ready.
To assemble the cakes, place the bottom layer of cake on a plate or cake stand. Frost the first half of carrot cake. Place the top layer of cake on top and then add another layer of frosting. Put the cakes in the refrigerator to chill for 20 minutes. Then finish frosting the rest of the carrot cakes. Using either piping tips or just a spatula, the carrot cakes will look very appetizing as a birthday cake, just for fun baking project, or just trying to get your kids to eat their vegetables in between frosting! 🙂