Dark's Kitchen
Serves 12-16


2 1/2 C unbleached flour
1 1/2 C sugar
1/2 C brown sugar
1 tsp salt
1 tsp baking soda
1 1/4 tsp baking powder
1 Tbsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
1 1/2 C olive oil
4 large eggs, lightly beaten
1 Tbsp vanilla extract
1 1/2 C walnuts, chopped, or nut of your choice
1 1/2 C sweetened, shredded coconut
2 C carrots, finely grated


8 oz. cream cheese, softened
5 Tbsp unsalted butter, softened
1 Tbsp sour cream
2 1/2 C powdered sugar
1 tsp vanilla extract
2 Tbsp lemon juice


Preheat oven to 350 F degrees.

Spray two 9 inch cake pans with non-stick cooking spray.

Cut out rounds of parchment paper and place in bottom of cake pans.

Spray top of parchment paper with cooking spray.

Whisk flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt, in a large bowl.

Add oil, eggs, and vanilla. Beat well.

Fold in chopped nuts, coconut, and carrots.

Pour batter into pans, set on the middle rack of oven, and bake for 45-50 minutes, or until the edges have pulled away from the sides and a toothpick inserted in the center comes out clean.

To prepare frosting, beat cream cheese, sour cream, and butter, in a mixing bowl.

Slowly sift in powdered sugar and beat until mixture is free of lumps.

Stir in vanilla and lemon juice.

Once cakes have completely cooled, frost.

Sprinkle with chopped nuts.
Carrot Cake
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