Carrot Cake 2

Ingredients

2 cups flour

4 eggs

1 cup coconut oil

¼ cup buttermilk

1 tsp. Cinnamon

½ tsp. Allspice

½ tsp. Salt

2 tsp. Baking soda

1 ¼ cups sugar

2 tsp. vanilla extract

2 cups shredded carrot, packed

1 cup crushed pineapple, gently strained

1 cup shredded zucchini

¾ cups walnuts, chopped

Cream cheese frosting ---------

1 stick unsalted butter, softened

8 oz. cream cheese, softened

3 cups powdered sugar

1 ½ tsp. Vanilla extract

Pinch of salt

Directions

Preheat oven to 350 degrees. Prepare two 9” cake pans with butter and flour.

Using the Cuisinart Custom 14 Cup Food Processor, shred your carrots and zucchini.

In a mixing bowl, combine flour, baking soda, salt, cinnamon, and allspice.

In a separate large mixing bowl, beat eggs with a hand mixer. Then add sugar, coconut oil, buttermilk, and vanilla extract – combine.

Slowly add in flour mixture while mixing on low speed.

Once combined, using a baking spatula gently fold in the shredded carrots, zucchini, pineapple and walnuts.

Pour batter into prepared baking pans and bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool completely.

Once cooled, frost and sprinkle cinnamon using a sieve for garnish.