Carrot Cake

Carrot Cake
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Ingredients

  • 1 can (11.6 oz) Sweetened Condensed Coconut Milk
  • 2 eggs
  • 1 cup AP flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup chopped pecans
  • 1/4 cup neutral oil
  • 3 carrots, peeled and shredded
  • 3/4 cup powdered sugar, sifted
  • 1 lb cream cheese, room temperature
  • 1 tsp vanilla
Print Recipe
Enjoy during all seasons! This tender and moist cake with tangy frosting is well loved and easy to make.

Time

  • 1 hour

Yield

  • 9 servings

Time

Yield

Directions

  1. Preheat the oven to 350°F. Grease and line an 8”x8” pan with parchment paper.
  2. With a paddle attachment, beat the Sweetened Coconut Condensed Milk with the eggs until well combined. You can also whisk by hand.
  3. Sift all the dry ingredients: flour, baking powder, and salt and add to the wet ingredients. Mix until just combined.
  4. Add the chopped pecans, oil, and grated carrots and mix until combined.
  5. Pour batter into the greased and lined pan.
  6. Bake for 40–50 minutes until a toothpick comes out dry.
  7. Cool for 15 minutes in the pan, unmold onto a cooling rack until completely cool.
  8. Beat the sifted powdered sugar, cream cheese, and vanilla until light and fluffy.
  9. Once cool, cut the cake into 9 pieces and frost as desired.

Directions

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