Carrot Cake with Cream Cheese Frosting (Aunt Beverly)

Need a crowd-pleasing cake for a birthday or just craving a scrumptious slice of carrot cake? This is our Aunt Bev's family-favourite recipe for carrot cake. Packed with freshly grated carrots, crushed pineapple, coconut and nuts it is moist and fluffy and pairs perfectly with homemade cream cheese frosting.

Carrot Cake:
2½ cups all-purpose flour, unbleached
2 tsp. baking soda
1 tsp. baking powder
½ tsp. sea salt
1½ tsp. ground cinnamon
½ tsp. ground ginger
2½ cups carrots, freshly shredded
1 cup sweetened shredded coconut
1 cup canned crushed pineapple, do not drain
4 eggs, room temperature
1 cup vegetable oil
1¼ cups Monk Fruit Sweetener with Erythritol (Granular)
¾ cup Erythritol Gold, packed
2 tsp. pure vanilla extract
1 cup walnuts or pecans, chopped

Cream Cheese Frosting:
2 (8 oz) pkg full fat cream cheese
1 stick (8 Tbsp.) butter, at room temperature
1 tsp. pure vanilla extract
5-6 cups Monk Fruit Sweetener with Erythritol (Powdered)

Toppings (optional):
sweetened shredded coconut, toasted and cooled
chopped walnuts or pecans, toasted and cooled

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Prepare two 9" round baking pans with parchment (if desired) and butter and flour.

Shred the carrots then add to a medium size mixing bowl along with coconut and pineapple. Stir to combine and set aside.

In another medium size mixing bowl combine flour, baking soda, baking powder, salt, cinnamon and ginger. Mix until well combined and set aside.

In a large mixing bowl add eggs, vegetable oil, sugar and vanilla extract. Whisk vigorously until very well combined.

Add half of the flour mixture to the egg and oil mixture and stir to combine. Then add the remaing half and stir until no white streaks of flour remain.

Add the carrots and fruit to the mixture and fold into the batter until well distributed.Then stir the chopped nuts into the batter.

Divide the batter evenly between the two prepared cake pans.

Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove the cakes from the oven and allow to cool in the pan for about 5-10 minutes before transferring to a wire rack.

The cakes must be completely cooled before frosting.

Make the Frosting:
In the bowl of a stand mixer (or large mixing bowl with electric hand mixer) add in room temperature cream cheese and unsalted butter.

Beat on medium high heat for a couple minutes until completely combined with no remaining lumps.

On medium speed, beat in 1 tsp. of vanilla extract then 5-6 cups of powdered sugar, adding ½ cup at a time. Once the frosting is thickened and sweetened to your taste it is ready.

Add Toppings:
While the cake is cooling prepare the toppings.

Add a handful of sweetened shredded coconut to one side of a baking sheet. On the other side add a handful of chopped walnuts or pecans. Place in the oven.

Toast the coconut and nuts for around 5 minutes, checking and shaking frequently to ensure it doesn't burn.

Remove from the oven and allow to cool completely before decorating the cake.

Frost the cake with cream cheese frosting and decorate the top in a pattern of your choice with toasted nuts and coconuts.

Makes 6-8 servings.