Carrot Cake Recipe

Carrot Cake Recipe

Ingredients

Wet Ingredients

• ¾ cup (185ml) milk, at room temperature (full or low fat)
• 1 tsp lemon juice or white vinegar (or other clear vinegar)
• 20oz/440g can crushed pineapple, drained 
• ¼ cup (60ml) reserved pineapple juice (from canned pineapple)
• 3 large eggs
• 1½ cups (265g) brown sugar
• ½ cup (125ml) vegetable oil (or canola)

Dry Ingredients

• 2 cups (300g) plain all purpose flour 
• 2 tsp baking soda (NOT BAKING POWDER)
• ½ tsp salt (I use table salt)
• 2 tsp cinnamon powder

Stir Ins

• 2 cups grated carrot 
• ¼ cup shredded coconut (plain or sweetened) 
• ½ cup chopped pecans (or walnuts)

Frosting

• 6oz/180g cream cheese, at room temperature
• 2 sticks / 225g / 1 cup unsalted butter, softened
• 1 tsp vanilla extract
• 4 cups (480g) confectionary / icing sugar (sifted if clumpy)

See full instructions: www.recipetineats.com