Carrot Cake Recipe . SEE NOTE.

NOTE: This is a fund raiser for a local animal rescue. The $2.50 is for the recipe only. It is offered on the honour system. I realize anyone anywhere can copy it. BUT. A LOT of effort went into providing what I consider the best. The donation goes to a really good cause and I hope you will consider donating. I explain why here:
I made numerous recipes to come up with this one...the one I consider the best. I have tested and have had others test.... I am told my muffins are the best they ever tasted! Donation will go to Romina of Fuff Fuff Fuff Wild Bird Sanctuary ( see her Instagram here) . Romina has opened a sanctuary just outside Markdale for injured animals ( started with birds.... hopes to expand when she can afford, to all injured wild animals). Payment of the $2.50 is voluntary, but will REALLY help. Romina is struggling to pay for all this herself .For the cost of a cup of coffee you can help save an animal's life.

ALSO. If you are in the Markdale/Flesherton area I ask you to buy your baking supplies from me.... unlike items that can sit on the shelf for months, I always pick up fresh from my wholesalers... and fresh is important for optimum results. AND. You help me support various animal charities. REMEMBER. As explained here, I give a coupon for 100% of your Flourpower purchase, including the $15 shipping towards anything in my main gems and jewelry section!

If you want muffins made ready for you to eat, please check out Muffin of the Week here.

RECIPE:

Preheat oven to 350

You will need:

700 grams of shredded carrots
300 grams of white sugar
370 grams all purpose flour
225 grams canola or other neutral oil ( not olive)
200 grams of dark brown sugar
200 gams of crushed pineapple, drained
125 chopped walnuts
100 grams of raisins
100 gram of coconut ( sweet or unsweet)
4 large eggs
4 teaspoons of cinnamon powder
2 teaspoons vanilla extract
1.5 teaspoon of baking soda
1 teaspoon salt

For frosting:

500 grams of icing sugar
225 grams of block cream cheese ( not the easy spread type)
115 grams of unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon of salt

1) in a large bowl combine carrots, brown sugar and allow to macerate ( sit for an hour to tenderize the carrots for provide a sweeter flavour) Then add raisins and coconut and stir.

2) In another large bowl, add the eggs and beat in the sugar, oil and vanilla. Mix in well. Then add pineapple

3) In anther bowl combine flour, cinnamon, baking soda and salt. Mix well, then stir in egg mix . Then stir in carrot mix and walnuts until incorporate

4 Use two 10 inch pans or 3 smaller ones, grease and cut out round parchment paper to fit in the bottoms. Bake for about 45 minutes until internal temp is 200 to 210 or until toothpick come out clean

5) Make the frosting. Combine butter and cream cheese and beat until creamy. Then stir in vanilla and salt. Gradually stir in the icing sugar until combined.. Frost bottom layer (s) . Place top layer on it and frost top and sides.