The Most Delicious Carrot Cake
Ingredients:
1 cups (400g) granulated sugar
1 cup brown sugar
1 1/4 cup (250g) coconut oil
1 tsp. pure vanilla extract
3 large eggs, at room temperature
2 3/4 cup (352g) all-purpose flour
2 tsp. ground cinnamon
1/4 tsp. nutmeg
2 tsp. baking soda
1 1/2 tsp. salt
1 cup raisins soaked overnight in 1 cup rum*
1 cup roughly chopped walnuts(optional- soak in rum 1-cup)
2 1/4 cups finely grated carrots
PREPARATION:
Heat the oven to 350°F.
Butter two 8-inch round baking pans generously so that cake doesn’t stick.
Beat together the sugar, oil, vanilla, and eggs in mixer until it is a light yellow, about 3 minutes.
In a separate bowl double sift together flour, cinnamon, nutmeg, baking soda, and salt. Set aside
With the mixer on low speed, slowly and gently add in the dry ingredients to the light yellow mixture. Mix until just combined.
To the mixture fold raisins, nuts, carrots, mix gently.
Divide the batter equally between the pans. Bake for 55 to 60 minutes or until a toothpick comes out mostly clean. A few crumbs are what you want for a MOIST cake!
Allow the cakes to cool completely on a wire rack.