Carrot Cake
| Duration 30 mins
Ingredients
Ingredients
3 cups Champion Icing sugar
3 cups coconut oil
10 large eggs
2 cups milk + 2 tbs apple cider vinegar
6 cups all-purpose flour
1 Tbs Indi ground cinnamon
1/2 tsp Indi Ground Nutmeg
1 tsp Indi Ginger Powder
2 pinches Indi Ground Cloves
4 tbs Champion Baking Powder
3 tsp Salt
16 ozs sweetened coconut flakes
8 ozs coconut flakes to decorate)
16 ozs grated carrots
2tbs vanilla extract
Cardamom Buttercream
6 cups Champion Icing Sugar
2 cups Softened unsalted butter
1 tbs Vanilla Extract
1/2 tsp Indi Ground Cardamom
6 tbs Whole milk or whipping cream
Directions
-Preheat oven to 350 F. Grease 3 8” baking pans.
-In a large bowl whisk together Champion Icing Sugar, coconut oil 10 large eggs.
-Combine milk with vinegar.
-In a large bowl add all - purpose flour with cinnamon, nutmeg, ginger, cloves, baking powder and salt. Whisk for 20 secs to fully combine.
-Combine wet mixture) milk with dry mixture (flour mixture) half at a time.
-Add 16 ozs carrot,16 ozs coconut flakes with 2 tbs vanilla extract and stir to combine.
-Fill batter evenly into pans and bake in preheated oven for 45 minutes - 1 hour or until tooth pick in the center comes out clean.
-Let cool fully before frosting
Cardamom Buttercream
-In the bowl of a stand mixer combine Champion Icing Sugar with unsalted butter and whisk until smooth. Add vanilla extract, ground cardamom and milk. Whisk to combine.
-Layer cake with Cardamom butter cream and coat generally with coconut flakes. Enjoy.
