21 Years Of Carrot Cake

• 3/4 cup raw sugar
• 2 cups all-purpose baking flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 cup melted coconut oil
• 3 eggs
• 1 teaspoon vanilla
• 2 1/2 heaping cups of grated carrots
• 1 cup roughly chopped walnuts
• 1 1/2 cups crushed pineapple (strained lightly)
• 1 cup (optional) raisins
• 1 cup reduced-fat coconut milk
• 1/4 cup coconut oil
• 1/2 cup brown rice syrup
• sprinkling of shredded coconut

1. Preheat the oven to 350u0b0 F. In a medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Set aside. In a larger bowl, beat the eggs and add the sugar. Slowly beat in the coconut oil, vanilla, and pineapple. Add the flour mixture and stir gently with a rubber spatula until just incorporated. Finally, stir in the carrots and walnuts. I decided to make these in mini loaf molds, but it would also work in large loaf or round pans. Depending on your preference, grease your pan(s) and fill to 3/4 full with cake batter. Bake for 25 to 30 minutes. Remove from oven and let cool before drizzling with coconut glaze.
2. For the glaze, mix together melted coconut oil, coconut milk, and brown rice syrup until it forms an even consistency. Pour into a small glass container and store in the fridge. When the cake is done, shake and pour over hot cake and with a happy heart.

sugar, allpurpose, baking soda, baking powder, salt, cinnamon, coconut oil, eggs, vanilla, carrots, walnuts, pineapple, raisins, coconut milk, coconut oil, brown rice syrup, sprinkling of shredded coconut

Taken from food52.com/recipes/11472-21-years-of-carrot-cake (may not work)