My All-Time Favorite Carrot Cake Debuts at Expo West

When I was a kid, I went to this BBQ at my church every October. I looked forward to it more than Christmas morning, because it always had the coolest stuff:  professional movie makeup artists that could make you look like a zombie, the best arts and crafts, and the best food EVER. They always had this same carrot cake, and I have never found one that was as good… until I substituted the cooking oil for coconut oil! We are serving it at our EXPO WEST booth, so if you are in Anaheim come on by booth 5295!

  • 1 cup Kelapo coconut oil
  • 1 small can crushed pineapple
  • 1 tsp vanilla
  • 2 cups sugar
  • 3 eggs
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 2 cups grated carrots
  • 2 cups flour
  • 1 cup chopped walnuts

Mix well. Bake at 350 degrees for 40-50 min in a 9 x 15 in. pan (or 30-35 min for cupcakes). Frost with cream cheese frosting: 8 oz cream cheese,  1 box powdered sugar (sifted), 2 tsp  vanilla, and 1/4 cup of melted Kelapo coconut oil.

If you love this easy recipe, you will love these too!


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