Carrot Cake

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Ingredients for a 13 x 9 Carrot Cake:




2 cups all-purpose flour


1 teaspoon fine salt


2 teaspoons baking powder


1 teaspoon baking soda


1/2 teaspoon ground ginger


2 teaspoons cinnamon


2 cups white sugar


1 cup coconut oil (or vegetable oil)


4 large eggs


1/4 cup melted butter


2 heaping packed cups raw finely grated carrots (or more for a moister cake)


1 can (8 ounce) finely crushed pineapple, drained


1/2 cup finely chopped pecans


1/2 cup finely chopped walnuts




For the frosting (slightly different ratio from the old version):


1/4 cup unsalted butter, softened


8 ounces cream cheese, softened


1 1/2 teaspoon vanilla, or to taste


about 3 cups powdered sugar, or to taste


happy cooking.

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