For the Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup granulated white sugar
- 1 1/2 teaspoon vanilla extract
- 3/4 cup canola oil
- 1 1/2 – 2 cups carrots, shredded
For the Cream Cheese Frosting
4 ounces cream cheese, softened
3/4 cup unsalted butter, softened
1 3/4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup sweetened coconut, optional
Preheat oven to 350 degrees F and grease a 9-inch round cake pan.
In a medium bowl, whisk together flour, baking soda, baking powder, salt and cinnamon, use cinnamon only if desired, please, note that there are a lot of people with cinnamon intolerance or allergy.
In the bowl of your stand mixer, combine eggs and white sugar. Beat until combined and add vanilla extract and canola oil. Slowly mix in dry mixture into wet mixture until no lumps remain.
Remove from the mixer and fold in shredded carrots. Pour mixture into the prepared cake pan and bake in the oven for 35-40 minutes or until a toothpick inserted in the middle comes out clean.
Remove from oven, invert cake onto a wire rack and let cool completely.
Meanwhile, prepare the cream cheese frosting by mixing together the cream cheese, butter, confectioners’ sugar and vanilla extract until smooth and creamy.
Line a baking sheet with parchment paper and place sweetened coconut on top. Place in a 350 degree oven for 8 -10 minutes, stirring often.
Spread cream cheese frosting evenly over the cake and garnish with toasted coconut, if desired.