Carrot Cake with Vanilla Bean Cream Cheese Frosting

Since I had a recent request for carrot cake, I decided that I would give it a go today.  This cake is moist and delicious, and full of carrots, raisins, and fresh shredded coconut.  Topped with cream cheese frosting, it is a hearty and delicious cake that will disappear quickly.

Carrot Cake with Vanilla Bean Cream Cheese Frosting

Cake:
2 1/2 cups all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
4 eggs
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 1/2 cups canola oil
1 pound carrots, peeled and grated (I used a food processor to grate)
1/2 cup raisins
1/2 cup fresh shredded coconut

Vanilla Bean Cream Cheese Frosting:
4 ounces cream cheese, room temperature
4 Tablespoons (1/2 stick) butter, room temperature
1 teaspoon vanilla bean paste (or just use regular vanilla)
3 cups powdered sugar

Preheat the oven to 350F.  Grease a 9x13 baking dish.

In a small bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.  In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until well combined.  Add the oil and whisk gently until the oil is completely incorporated.  Stir in the flour mixture until no streaks of flour remain.  Stir in the carrots, raisins, and coconut.

Pour the batter into the prepared baking dish.  Bake for about 35 to 45 minutes, or until a toothpick inserted in the center comes out clean.  Remove from oven and let cool completely.

For the frosting, cream together the cream cheese and butter.  Add the vanilla bean paste and mix well.  Gradually beat in the powdered sugar until completely combined.  Spread the frosting over the top of the cooled cake.  Makes 12 to 15 servings.

Enjoy!  -Cardamommy