2 cups all-purpose flour
Extra all-purpose flour for the pan
3 organic, free-ranged eggs
2 ½ cups grated organic carrot
2 cups pure sugar cane
4oz shredded organic coconut flakes
1 cup chopped pecans
2 tsp baking soda
2 tsp organic cinnamon
2 tsp organic nutmeg
2 tsp pure vanilla extract
¾ canola oil
In a large mixing bowl, combine flour, sugar cane, baking soda, cinnamon, nutmeg, vanilla extract, and salt. In a separate bowl, whisk together the eggs and canola oil, and pour into flour mixture. Beat on medium speed with an electric mixer until smooth. Add carrots and pecans.
Lightly grease and flour 3 (9-inch) round cakepan. Pour carrot cake mixture into each cakepan. Bake at 350° for 25-30minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.
2 packages organic cream cheese, room temperature
1 stick salted butter, room temperature
16oz powdered sugar
1 tsp pure vanilla extract
1/2 cup chopped pecans
Mix cream cheese, butter, powdered sugar, and vanilla extract on medium (I prefer using a hand mixer for the frosting). When frosting is smooth, stir in nuts. Top each cake layer with frosting layer and stack cakes.