Coconut Carrot Cake

This is my favorite carrot cake ever… though the Carrot Bundt Cake is a close second when I’m in the mood for something richer. I know it has a daunting list of ingredients, but it’s well worth it (as are these Carrot Zucchini Muffins)! This fills two cake pans to make a double-layer (or 4-layer if you slice the layers in half) cake. I suggest using this Cashew Coconut Frosting (I love it, try it please!) or this Cream Cheese Frosting recipe!

Total time (from buttering to baked): 1 hour.

Materials: Processor; mixing bowl; measuring vessels; two 8″ round pans. Missing materials or ingredients? Look here.

Instructions:

1. Preheat oven to 350˚F. Butter, cover the bottoms with parchment paper, and re-butter two 8″ round cake pans.
2. In the processor, process: 2 cups (8 oz) shredded carrots (about 3 whole carrots), 3 tbsp olive oil, 2 tbsp maple syrup, 16 Deglet Noor dates (or 8 Medjool), 1 banana, and 1 cup (3 oz) chopped walnuts. Transfer to mixing bowl.
3. Using a spatula, mix in 4 eggs and 2 tsp vanilla until well combined.
4. Mix in 1 cup yogurt and ½ cup shredded coconut.
5. In a measuring cup, measure 2 cups of all purpose flour. Add to this 2 tsp baking powder, 2 tsp baking soda, 2 tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, and ¼ tsp cloves.
6. Split batter into two pans. Bake at 350˚F for ~35 min until slightly browned edges and top springy to the touch.
7. While the cake is cooling, prepare the Cashew Coconut Frosting or Cream Cheese Frosting. If you’re making a 2-layer cake, 1x recipe of the frosting is enough. If you’re making a 4-layer cake, I suggest doubling the frosting recipe.