There are some things that just don’t seem to make sense….
Like how my little brother chooses to sit in a doggie bed when our dog won’t go anywhere near it.
Or how one day the weather is 55 degrees and the next it’s snowing,
And how it’s possible that carrots and cake can be so great together,
Carrot Cake is one of my favorite kinds of cake ever. Ever. I guess it would make sense. Afterall it was the first kind of cake I had the pleasure of stuffing my face with. You’ve got to love 1st birthdays.
Unlike my family’s original Carrot Cake recipe, this had nuts, pineapple, and coconut in it. It tastes a lot different than what I’ve been used to but it’s actually really good! This cake is super moist and absolutely delicious. The frosting is runnier than I’d thought, but the flavor made up for it!
Slightly adapted from: A Southern Grace
1 3/4 cups sugar
3/4 cup canola oil
1/4 cup coconut milk
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 (8 oz) can crushed pineapple, undrained
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
2 cups shredded carrots
1 cup flaked coconut
1 cup walnuts, chopped
Combine the coconut milk, sugar, and canola oil. Add one egg at a time, stirring in each before adding the next. Stir in the extracts.
Carrots + Cake, who would have thought?? But it’s one of the only ways I’ll eat a vegetable. Is that bad?
Off to watch Pretty Little Liars!