Carrot Cake Lovers Rejoice!

Ingredients for Carrot Cake & Cream Cheese Icing

• -----> CARROT CAKE INGREDIENTS
• 3 eggs
• 3/4 cup buttermilk*
• 3/4 cup coconut oil, liquid (may sub vegetable oil)
• 1 1/2 cups sugar
• 2 tsp pure vanilla extract or paste
• 2 tsp baking soda
• 2 tsp cinnamon
• 1/4 tsp sea salt
• 1/8 tsp nutmeg, freshly ground
• zest of 1 small lemon (or 1 large lemon & use half for icing)
• 2 cups all-purpose flour
• 2 cups carrots, shredded (4-6 carrots)
• 1 cup toasted coconut flakes, unsweetened (optional)
• 1 cup walnuts, chopped (plus extra for decoration on top of icing)
• 1 (8oz) can pineapple, crushed with juice, no sugar added
• 1 cup golden raisins
• -----> CREAM CHEESE ICING INGREDIENTS
• 2 (8oz) packages cream cheese, softened
• 1/2 cup unsalted butter, softened (Kerrygold Irish Butter recommended)
• 1 1/2 cups powdered sugar
• 1 tsp pure vanilla extract or paste
• zest of 1 small lemon (or half of 1 large lemon)
• walnuts, chopped - optional decoration on top or sides of cake/cupcakes

Method

1. Toasted Coconut is optional. Toast coconut in a wide skillet over medium heat. Stir frequently for approx 2 min. until coconut just begins to brown then turn off heat and continue to stir frequently. When almost golden brown, remove immediately from pan and allow to cool completely.
2. ** PREP NOTE: If you are making the icing posted here and you haven't taken the butter and cream cheese out of the fridge yet, do that now. **
3. Heat oven to 350°F or 175°C. Grease & flour pan(s). (8x12 or two 8" rounds or 36 cupcakes)
4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple, golden raisins & lemon zest. Set aside.
5. In a medium bowl, sift or whisk together flour, baking soda, salt, cinnamon & nutmeg.
6. In a large bowl, or mixer bowl, combine eggs, buttermilk, oil, sugar & vanilla. Mix well. Add flour mixture and combine well. Add carrot mix and fold in well.
7. Pour into prepared pan(s) or cupcake liners and bake: 8"x12" = 1 hour / two 8" rounds = 40 min / regular size cupcakes or mini bundts = 17 min (fill 2/3 - 3/4 full)
8. Check with toothpick. Remove from oven when a few crumbs are still sticking to the toothpick. If cake pulls away from sides of pan - it's been cooked too long.
9. Allow to cool at least 20 min before serving. If icing, wait until the cake(s) or cupcakes have completely cooled to add icing or stack.
10. PREPARE CREAM CHEESE ICING
11. In medium mixing bowl, cream the butter & cream cheese together. Add vanilla. Gradually add powdered sugar until well incorporated & icing forms soft peaks. If necessary, add a little bit more powdered sugar. If you go to far and it's too sweet, toss in a pinch of salt. Refrigerate after use.