Lorena's Carrot Cake

Name: Lorena's Carrot Cake
Total time: 2700 s
Yield: 24-serving
Cuisine: Indian
Ingredients: 2 Cups Flour; 2 Cups Sugar; 2 TSPs Baking Powder; 1/2 TSP Baking Soda; 4 Eggs; 3 Cups Carrots Grated; 3/4 Cup Coconut Oil; 3/4 Cup Dried Fruit (Papaya, mango, pineapple & coconut); 2 TSPs Ginger Grated Fresh; Frosting; 8 oz Cream Cheese packages; 1/2 cup Butter; 2 Cups Sugar Powdered; 1 TBS Orange Juice Apricot Brandy Rum Fresh or or Extract; 1 TSP Orange Zest; Pecans Walnuts Chopped or to garnish

Lorena Quiñones Jr. @cook_7814195

Phoenix, Arizona

Infused with fresh ginger and topped with real cream cheese frosting.

Lorena Quiñones Jr. @cook_7814195

Phoenix, Arizona

Infused with fresh ginger and topped with real cream cheese frosting.

Saved

Ingredients

45 mins

24-serving

2 CupsFlour
2 CupsSugar
2 TSPsBaking Powder
1/2 TSPBaking Soda
4Eggs
3 CupsCarrots Grated
3/4 CupCoconut Oil
3/4 CupDried Fruit (Papaya, mango, pineapple & coconut)
2 TSPsGinger Grated Fresh
Frosting
8 ozCream Cheese packages
1/2 cupButter
2 CupsSugar Powdered
1 TBSOrange Juice Apricot Brandy Rum Fresh or or Extract
1 TSPOrange Zest
Pecans Walnuts Chopped or to garnish

Saved

Steps

45 mins

1

Preheat over to 350. Use bundt cake pan, two cupcake pans or two 9 inch cake pans.
2

Mix flour, sugar, baking powder and baking soda in a large bowl.
3

Mix eggs, carrots, oil, fruit and ginger in medium bowl.
4

Incorporate wet ingredients into dry and mix until fully combined.
5

Bake for 30 minutes.
6

Frost cake when cooled.