Pair Recipe with Carrot Snacking Cake with Cinnamon Cream Cheese Frosting by Jessie Sheehan with:
Strawberry EVOO Smoothie
Preheat oven to 350°F. Grease an 8x8x2-inch square pan with cooking spray or softened butter. Line the bottom and two sides with parchment paper.
Combine the flour, baking powder and soda, cinnamon and salt in a medium bowl and whisk until incorporated.
In a second medium bowl, combine the sugar, oil, and vanilla and whisk vigorously. Add the eggs, one at a time, gently whisking after each addition.
Add the dry ingredients to the wet, and with a rubber spatula, gently fold the dry into the wet, until a few streaks of flour remain. Add the carrots and coconut and fold again, until incorporated.
Transfer the batter to the prepared pan, smoothing the top if necessary and bake for about 50 to 55 minutes, rotating the pan after 25. The cake is done when the tester comes out with a moist crumb or two.
Remove the cake from the oven and let it cool to room temperature.
To make the frosting, combine the butter, cream cheese and vanilla in the bowl of a stand mixer fitted with the paddle attachment and on medium speed, beat until smooth.
Whisk the confectioners' sugar, cinnamon and salt together in a large bowl and with the mixer on low, add about a cup of it at a time to the mixer bowl, beating thoroughly after each addition until combined. Once all of the sugar has been added, increase the speed of the mixer to medium, and beat the mixture until smooth. Do not over mix or the frosting will lose structure.
Generously frost the cooled cake with the frosting.
Leftover cake should be refrigerated, lightly wrapped in plastic wrap, due to the cream cheese in the frosting and will last about a week.