FOR CARROT CAKE
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 1/2 teaspoons cinnamon
1 1/4 cups coconut oil
1 cup lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs
3 cups grated peeled carrots (5 to 6 medium carrots)
1 cup raisins
16 oz cream cheese, at room temperature
2 cups powdered sugar
1/3 cup Greek yogurt
Heat the oven to 350 degrees F Grease two 9-inch round cake pans or use silicon pans
In a bowl, whisk flour, baking soda, salt, and the cinnamon.
In a mixer, with balloon whisk, whip the oil, sugar, and vanilla. Add eggs, one at a time, until combined.
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts Fold in the carrots and raisins with a spatula.
Divide the batter between the prepared cake pans. Bake about 35 min until a toothpick inserted into the center of the cake comes out clean.
Cool cakes in pans for 10 minutes then turn out onto racks, and cool completely.
In a large bowl, beat cream cheese, yogurt and powdered sugar with the mixer and balloon whisk on medium speed until creamy then turn to medium high until fluffy.
Flip over bottom layer onto cake plate, so it’s flat side up. Frost.
Place the other cake layer on top, flat side up. Frost sides. Decoratively swirl the top of the cake. Eat!
Most people recommend refrigerating this cake, but realize the crumb will go stale faster. Eat within a day or two.