The Absolute Best Carrot Cake

Carrot cake is a family favorite over here and this recipe from Susan Branch is the ultimate. It’s incredibly moist and makes such a statement– I love to make it for my husband on his birthday. This time, I swapped the vegetable oil for coconut oil and it worked beautifully. Sharing the recipe below as well as the image from her book because it’s too cute not to! If you don’t have a food processor, now is the time to get one. It’s one of my favorite kitchen products, and a game changer for shredding all those carrots!

4 eggs, well beaten
1 cup packed brown sugar
1 cup white sugar
1 1/2 cups vegetable oil (I used coconut oil)
2 cups unbleached flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 1/2 tsp. nutmeg
3 cups finely grated carrots
1 cup shredded coconut
1 8oz. can crushed pineapple
1 cup golden raisins
1 cup walnuts, coarsely chopped

Frosting:
1/2 cup butter
8 oz. cream cheese
1 lb. box powdered sugar
3 tsp. vanilla

Preheat oven to 325 degrees. Oil 3 8″ cake pans (these are my favorite). Set out butter and cream cheese to soften for the frosting. Put pineapple into a sieve to drain liquid. Beat eggs in a large bowl. Add sugars and beat until light and fluffy. Add oil and mix well. Put in the dry ingredients and mix until smooth. Stir in remaining ingredients and pour into the oiled cake pans. Bake for 40 minutes or until a knife comes out clean when inserted into the center of cake. Cool and frost.

Frosting: mix butter, cream cheese, powdered sugar and vanilla together until smooth. Frost between layers and on top of the cake.

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