Dopamine's Favourite Carrot Cake Recipe

This is worth the effort..... We promise!!

The Ultimate Carrot Cake

These layers are tender, so remove from pans carefully!

Hands-On: 1 hr

Total: 4 hrs 35 mins

Makes 12 servings

Ingredients

1 ½ cups chopped pecans

1 tablespoon butter, melted

⅛ teaspoon salt

2 ½ cups plain flour

2 teaspoons baking soda

1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon table salt

½ cup butter, softened

1 cup pureed cooked apple

1/2 cup packed coconut sugar

1/2 cup canola oil

3 large eggs

1/2 cup buttermilk

2 teaspoons vanilla extract

3 cups grated carrots

1/2 cup peeled and grated Granny Smith apple

1 cup flaked coconut

Candied Carrot Curls

Brown butter coconut sugar-cream cheese frosting

Directions

Step 1

Preheat oven to 180°. Toss together - 1 ½ cups chopped pecans, 1 tablespoon butter, melted

⅛ teaspoon salts; spread in a single layer in a foil- lined pan. Bake 10 minutes or until toasted, stirring once.

Step 2

Stir together 2 ½ cups plain flour, 2 teaspoons baking soda, 1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg, ½ teaspoon table salt. In a separate bowl, beat butter and sugar at medium speed with an electric mixer until blended. Add oil; beat until blended. Add eggs, 1 at a time, beating just until blended.

Step 3

Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla; fold in carrots, next 2 ingredients, and 1 cup toasted pecans. Spoon batter into 3 x greased (with butter) and floured 9-inch round cake pans.

Step 4

Bake at 180° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans, and cool completely. Decorate with icing and top with candied carrots!