For the cake
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 teaspoon ground cinnamon
2 large eggs
1 cup granulated sugar
1 1/2 tsp vanilla extract
3/4 cup canola oil
1 1/2 – 2 cups carrots (shredded)
For the Cream Cheese Frosting
4oz cream cheese (softened)
3/4 cup unsalted butter (softened)
1 3/4 cups confectioners sugar
1 tsp vanilla extract
1 cup sweetened coconut (optional)
Preheat oven to 350F and grease a 9 inch round cake pan.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
In the bowl of your stand mixer, combine eggs and white sugar.
Beat until combined and add vanilla extract and canola oil. Slowly mix in dry mixture into wet mixture until no lumps remain.
Remove from the mixer and fold in shredded carrots. Pour mixture into the prepared cake pan and bake in the oven for 35-40 minutes or until a toothpick inserted into the middle comes out clean.
Remove from oven, invert cake on to a wire rack, and let cool completely.
Meanwhile, prepare the cream cheese frosting by mixing together the cream cheese, butter, confectioners sugar and vanilla extract until smooth and creamy.
Line a baking sheet with parchment paper and place sweetened coconut on top. Place in a 350F oven for 8-10 minutes, stirring often.
Spread cream cheese frosting evenly over the cake and garnish with toasted coconut if desired.