CARROT CAKE

Add some veggies into your diet with this moist cake filled with carrots and warm spices!

Ingredients

4 Large eggs, room temp

3/4-1 cup (150-200 g) Brown sugar

1/4 cup (50 g) Granulated cane sugar

3/4 cup (180 mL) Avocado oil

8 oz can (120 g) Crushed pineapple (drained)

1 tsp Vanilla extract

2 1/4 cups (300 g) Grated carrots

1 cup + 1 tbsp (138 g) Cake flour

1 cup (125 g) All-purpose flour

2 tsp Baking powder

1 tsp Baking soda

2 tsp Ground cinnamon

1/2 tsp Ground ginger

1/4 tsp Ground nutmeg

1/2 tsp Salt

1 cup Chopped pecans

1 cup Raisins

Steps

1. Preheat the oven to 350F (177C). Grease a 9 inch cake pan or cupcake tins. Set aside.

2. Whisk eggs and sugars on med-high speed until golden yellow color (4-5 min)

3. Mix at low speed and slowly drizzle oil. Then beat at med speed until incorporated (1-2 min)

4. Add pineapple and vanilla extract, mix on med-high speed (1-2 min)

5. Add the grated carrots and mix gently until well combined.

6. In a separate bowl, mix the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until combined.

7. Add the dry mixture to the wet mixture. Mix gently until just combined.

8. Mix in the pecans and raisins.

9. Pour the batter into the 9 inch cake pan or cupcake tins.

10. Bake for 35-45 min or until toothpick comes out clean.

11. Cool on wire rack for 10-15 min before turning pans out onto rack to cool completely

12. Optional: Top with cream cheese frosting and pecans.

ALLERGENS: Contains wheat, egg, and pecan.