Carrot Cake with Cream Cheese-Lemon Zest Frosting

Carrot Cake with Cream Cheese-Lemon Zest Frosting
Photo by Noah Sheldon

Ingredients

  • ¾ cup organic canola oil
  • 1 ½ cups organic cane sugar
  • 1/3 cup dried shredded organic unsweetened coconut
  • ¾ cup toasted organic walnuts
  • ½ tablespoon fresh organic ginger
  • ½ cup organic whole wheat pastry flour
  • 2 teaspoons baking soda
  • + 11 more ingredients
    • About 1 pound organic farm-fresh carrots, peeled and cut into 2-inch
    • Pinch of freshly grated organic nutmeg
    • 1 cup organic pineapple
    • 1 tablespoon organic vanilla extract
    • ½ cup organic golden raisin
    • Cream Cheese-Lemon Zest Frosting
    • ½ cup dark-brown sugar
    • 1 ½ cups organic all-purpose flour
    • 1 teaspoon salt
    • 3 organic eggs
    • 2 ¼ teaspoons organic ground cinnamon

Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans and line the bottoms with parchment paper (to ensure that the cake will not stick), or place liners in 2 muffin pans for 24 cupcakes. Set aside. Place the dried coconut in a cup of warm water to soften and set it aside for 15 ...

View full recipe at Epicurious

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