Everyone knows that a homemade carrot cake is unforgettable, this is what happens when you bring home a little bit of Thailand too.

 Preheat oven  160c /325 f                                                                                                                                        

Grease and flour  2 round  8 “  cake pans

Carrot Cake

• 2 cups  flour -(this cake works beautifully with Red Mill Gluten Free Flour Mix)
• 2 cups sugar (brown or white -one cup of each works well too)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1  1/2  teaspoon ground cinnamon
• 2 lbs. grated carrots
• 1 cup canola oil
• 4 eggs
• 1/2 cup Walnut Pieces
• 1/2 teaspoon  vanilla extract
• 1 drop of coconut extract
• splash of unsweetened coconut milk

In a mixing bowl or kitchen aid combine: flour, sugar, baking powder, baking soda, salt and cinnamon. Add carrots, oil, eggs, vanilla extract,coconut extract, and coconut milk.

Mix well but not for too long.(if you beat too long the results will be a tough cake)

Add nuts and stir.

Pour even amount of mixture in each pan.

Bake for 35-40 minutes.

Check for doneness with a wooden skewer,insert in cake ,cake is ready when skewer comes out clean.

Remove from oven and cool thoroughly on wire rack.

Remove from pan

Coconut Cream Cheese Frosting

• 1  Package 8 oz. cream cheese- room temp
• 1/4 lb. butter -room temp
• 1/2 teaspoon vanilla extract
• 2 drops coconut extract
• 2 cups  confectionary sugar

Mix cream cheese, butter, vanilla, and coconut extracts until smooth.

Add sugar in small increments until incorporated and smooth.