3 large organic free-range eggs
1/2 cup light vegetable oil or Spectrum Organic Shortening ( i used coconut oil)
1 cup organic light brown sugar, packed
1/3 cup plain yogurt or coconut yogurt
2 teaspoons bourbon vanilla extract
1 tablespoon honey or agave (for added moisture)
1/2 teaspoon ground cinnamon
1 teaspoon Pumpkin Pie Spice, or Apple Pie Spice [or a mix of nutmeg, clove, ginger, allspice]
2 cups Pamela's Ultimate Baking and Pancake Mix (i couldn't find that brand so i used Betty Crocker's Bisquick gluten free pancake mix)
3/4 cup flaked sweetened coconut
1 1/2 cups processed or finely grated carrots (about 4 medium carrots)
1/2 cup toasted chopped walnuts
(this recipe is for one nine inch cake. I doubled it to get two nine inch cakes)
In a mixing bowl beat the eggs; add the oil and beat; add the brown sugar and beat till smooth.
Add in the coconut, carrots,and nuts; stir to combine.
Spread the batter evenly in the cake pan; and place the pan in the center of a preheated oven. Bake until the cake is firm, and a wooden pick inserted into the center emerges clean, about 40 to 45 minutes or longer if necessary
NOTE: If making 1 cake dont cut top off.
Cream Cheese Icing:
4 oz. softened cream cheese
2 tablespoons softened unsalted butter
1-2 teaspoons vanilla extract, to taste
3 cups powdered cane sugar- or more, if needed
A squeeze or two of fresh citrus, to taste- lemon, lime or orange
In a mixing bowl beat the cream cheese and butter until fluffy. Add the vanilla. Add in the powdered sugar a cup at a time; squeeze a little lemon into the frosting and beat till smooth. Taste test. Add more sugar, if needed, to thicken; add more juice to thin.
Set one cake on a cake stand or plate. Smooth some icing on. Then set other cake, upside down onto the first cake.
Ice the whole cake
NOTE: If making 1 cake, just smooth icing all over top and sides.