Carrot Cake With Cream Cheese Frosting **NUT FREE**

1 cup sweetened shredded coconut

Nonstick vegetable oil spray

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1 1/2 teaspoons salt ( I use sea salt )

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon nutmeg

1 teaspoon allspice

1 small single box of raisins

1 pound carrots, peeled, julienned (cut into thin strips)

3-4 pinapples slices chopped

1 cup buttermilk, room temperature

4 large eggs, room temperature

1 cup granulated sugar

3/4 cup (packed) dark brown sugar

2 teaspoons vanilla extract

3/4 cup vegetable oil

*****Very Important******

Let all ingredients come to room temperature before baking and before making frosting.

2 (9") round cake pans

Position rack in center of oven; preheat to 350°F.

Julienne carrots (or use a grater to create a coarse grate). Place in bowl with Pinapple and raisins, add buttermilk and set aside.

Spread shredded coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3–5 minutes. Let cool 5 minutes.

Meanwhile, lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.

Whisk toasted coconut, flour, baking powder, salt, baking soda, nutmeg, allspice,cinnamon, and ginger in a medium bowl.

Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla in a large bowl until pale and thick, about 4 minutes.

Reduce speed to medium-low and gradually stream in oil.

Add dry ingredients in 3-5 additions, alternating with carrot mixture , beginning and ending with dry ingredients; beat until smooth.

Divide batter between prepared pans; smooth top.

Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 40–45 minutes.

Transfer pans to a wire rack or trivets away from oven and let cakes cool 15 minutes. Turn cakes over onto plate and give it a knock or 2 , cake will come right out, remove parchment.

Let cool completely. About 1-2 hours so it doesnt fall apart when you spread frosting

You will love this homemade frosting. It tastes just like cheesecake. Its perfect not to sweet like store bought.

1 16 oz. container whipped cream cheese, room temperature

1 cup (2 sticks) unsalted butter, room temperature

2 tablespoons vanilla extract

1/8 teaspoon salt

2 1/3 cups powdered sugar

1 cup sweetened shredded coconut

Using an electric mixer on medium-high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla extract and salt. Reduce mixer speed to low and gradually beat in powdered sugar. Increase speed to high and continue to beat until light and fluffy, about 2 minutes.

Place 1 cake, domed side down, on platter. Spread 1 1/4 cups frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 2 cups frosting.

*If your cake is not cooled completely , place frosting in fridge until cake is cooled completely. Make sure your frosting is at room temperature before frosting.

Chill 30 minutes to let frosting set.Spread remaining frosting over top and sides of cake, swirling top decoratively. Press coconut flakes into frosting on sides of cake. I added some Unicorn Love Sprinkles on top. Be Creative , decorate with whatever color sprinkles or anything you would like.

Chill at least 30 minutes or up to overnight to let frosting set. Store in Fridge.

ENJOY ! ;-)