The perfect brunchy cake, snack cake- or anytime of day cake. This recipe features a moist carrot cake with a maple cream cheese frosting, with options for gluten-free and dairy-free variations.
1. Preheat oven to 350F and grease a large sheet pan (~26 by 18 inch) OR two 9-inch round cake pans. Line the bottom with parchment paper for easier cleanup.
2. In a large bowl, whisk dry ingredients (all-purpose flour, baking soda, sea salt, coconut or brown sugar, cinnamon) together until well combined.
3. In another bowl, whisk oil, coconut or brown sugar, and vanilla extract. Add eggs and continue to whisk.
4. Slowly add the dry ingredients to the wet ingredient bowl, whisking as you go.
5. As a final step, add and fold in the grated carrots, walnuts, and raisins. Divide your batter between 2 cake pans OR use a large sheet pan. Bake for approximately 45 minutes or until a wooden skewer comes out mostly clean from the middle of the cake.
For the frosting: While the cake bakes, prepare the frosting. Beat cream cheese and maple syrup together until smooth. If you prefer a more traditional, fluffy, and sweet frosting, you can swap the maple syrup for classic icing sugar.
PRO-TIPS: Chill the frosting for 30 minutes before icing the cake. Cool your cake for 30 minutes after removing it from the oven before frosting. Keep the frosted cake refrigerated until ready to eat; it stays well in your fridge for up to 5 days.
