INGREDIENTS  

1 1/2 cups carrots, shredded
2 lg eggs
1 cup brown sugar
1/4 cup sugar
1/2 cup coconut oil
1/2 cup milk
1/4 cup oil
1 tsp vanilla extract

2 cups flour
2 tsp ground cinnamon
1 1/2 tbsp milk powder
1 tbsp pumpkin spice
1 tsp chinese 5 spice
1/4 ground clove and/or ginger
1 tsp baking powder
1/2 tsp baking soda

opt: 3/4 cup walnuts chopped

  DIRECTIONS 

Preheat the oven to 350F

Start by washing the carrots, peeling them, and then shredded on the finest side of the grate. Firmly pack the measuring cup, do not tightly pack. Set aside.

Measure out the dry ingredients and sift into a large bowl. Set aside. 

In a stand mixer on medium low speed, add in your eggs and sugar. Let mix untill incorporated. Add in your vanilla extract, oils, and milk. Mix on medium speed untill smooth ~3 minutes. 

Start adding in your dry mixture to your wet 1/2 cup at a time. Mix on medium high until batter is homogeneous. Option to add in walnuts.

Pour out into a loaf pan and bake for 45-50 minutes or until golden brown on top, and the inside passes the toothpick test. Remove the cake and let cool for at least 15 minutes to set. 

Serve immediately for a seasonal staple, or with lusciously light meringue buttercream for a sweeter sensation. 

Please, enjoy and share with your close ones. 
xx
kale