Carrot Cake


2 cups flour

2½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon sea salt

2 teaspoons baking soda

3 large eggs

¾ cup vegetable oil

¾ cup buttermilk

2¼ cup sugar

2 teaspoons halal vanilla flavor

2½ cups grated organic carrots

10 ounces crushed pineapple, drained

8 ounces sweetened, shredded coconut flakes

1 cup candied pecans



  1. Preheat oven to 350°F. Line three 9-inch round baking pans with parchment paper. Grease and flour pans, then set aside.
  2. Mix together flour, cinnamon, nutmeg, salt, and baking soda in a mixing bowl.
  3. In another bowl, use an electric mixer to beat eggs, oil, buttermilk, sugar, and vanilla flavor together.
  4. Beat in the dry ingredient mixture. Fold in carrots, pineapple, coconut flakes, and pecans.
  5. Evenly distribute batter between the three pans. Bake for 25 to 30 minutes.
  6. Cool pans completely before removing cakes. Set on wire rack. Spread frosting (recipe below) between the layers, on top, and sides of cake.


Vanilla Bean Mascarpone Cream Cheese Frosting


¾ cup butter

8 ounces cream cheese, softened

3 ounces mascarpone cheese

1 teaspoon halal vanilla flavor

1 vanilla bean pod, beans removed

3 cups powdered sugar



  1. Beat butter, cream cheese, and mascarpone with electric mixer on medium.
  2. Add vanilla flavor and vanilla beans. When mixture is creamy, add powdered sugar in three parts.