What’s better than carrot cake on Easter Sunday. It was easier than I thought.

Shopping list:

All-purpose flour

Eggs

Sugar

Baking soda

Salt

Cinnamon

Nutmeg

Coconut oil

Buttermilk

Vanilla extract

Grated carrot

Pineapple

Flaked coconut

Pecans

Cream Cheese

Butter

Powdered Sugar

-Pre-heat your oven to 350 degrees.

-Grease your two cake pans.

-Sift together 2 cups of flour, a pinch of salt, 2 teaspoons of baking soda, 2 teaspoons of cinnamon and 1 teaspoon of nutmeg.

-Separately beat together 3 eggs, 2 cups of sugar, 3/4 cup coconut oil, 3/4 cup buttermilk and few dashes of vanilla extract.

-Combine wet and dry ingredients.

-Top with shredded carrot.

-Fold together.

-Now add the pineapple

-Then add the crushed pecans.

-Lastly add the coconut flakes.

-Bake for 30 minutes. Check the middle with a toothpick to make sure it’s cooked. Let it cool while you make the frosting.

Cream Cheese frosting:

-Beat 8 ounces of cream cheese on high.

-Mix in 1/2 stick of softened butter (I love Kerrygold Grassfed butter)

-Slowly add in 3 cups of powdered sugar and few dashes of vanilla extract.

Ice the cake and you’re done!

Off to Easter dinner!!

XOXO, Annie