Big Bill’s Carrot Cake

Name: Big Bill’s Carrot Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Global
Ingredients: 473 milliliters all purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 237 milliliters canola oil; 710 milliliters grated carrots (about 9 carrots, you can grate them in food processor fitted with a shredding a blade or use a box grater); 118 milliliters shredded coconut (optional); 227 grams cream cheese, room temperature; 4 larges eggs; 2 teaspoons ground cinnamon; 1 Tbsp fresh lemon juice or 1/2 tsp pure lemon extract (I omitted this and replaced it with 1/2 tsp of pure vanilla extract); 1 teaspoons salt; 473 milliliters sugar; 237 milliliters shredded coconut (sweetened or unsweetened); 8 Tbsps stick unsalted butter, at room temperature; 237 milliliters coarsely chopped walnuts or pecans; 118 milliliters moist, plump raisins (dark or golden) or dried cranberries

This vegetarian recipe serves 9. One portion of this dish contains approximately 10g of protein, 36g of fat, and a total of 662 calories. If you have all purpose flour, butter, baking soda, and a few other ingredients on hand, you can make it. Easter will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes.