Ingredients

Scale

1 cup unbleached all-purpose flour

1 cup whole wheat pastry flour

2 teaspoons ground cinnamon

1 1/3 cups light brown sugar {packed}

1 tablespoon baking powder

1 teaspoon salt

3/4 cup Raisins

1 cup grated carrot {packed}

1 cup sweetened shredded or flaked coconut

2 large Eggs

1/2 cup Canola oil

1/2 cup {1 stick} melted unsalted butter

1 teaspoon pure vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat to 350 degrees

Line a 9×9 inch pan with parchment paper and set aside.

Mix together the flours, sugar, cinnamon, baking powder and salt in a large bowl and set aside.

In a mixing bowl, whisk together the eggs, oil, butter and vanilla. Add the coconut, carrots, and raisins and combine. Slowly add the four mixture until you have a nice batter.

Pour the carrot cake batter into your pan and bake until the top is golden brown and a toothpick inserted into the center of the cake comes out clean. About 35 to 40 minutes.

Cool cake and serve with a scoop of vanilla bean ice cream or whip cream.