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