Ingredients
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3 large eggs, organic free-range
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1/2 cup vegetable oil
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1 cup light brown sugar, packed
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1/3 cup plain yogurt
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2 teaspoons vanilla extract
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1/2 teaspoon ground cinnamon
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1/2 teaspoon pumpkin pie spice (or a mix of nutmeg, cloves, ginger and allspice)
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2 cups Pamelas ultimate baking and pancake mix
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3/4 cup sweetened flaked coconut
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1 1/2 cups carrots, shredded (about 4)
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1/2 cup golden raisin
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1/2 pecans, toasted & chopped (or walnuts)
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4 ounces cream cheese, softened
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2 tablespoons butter, softened
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1 -2 teaspoon vanilla extract
Instructions
- Pre-heat oven to 350 degrees F.
- Grease a 9" spring-form cake pan.
- In a mixing bowl, beat the eggs; add the oil and beat; add the brown sugar and beat until smooth.
- Beat in the yogurt, vanilla, cinnamon and spice.
- Add in the baking mix and beat until combined. (The batter should be a bit thicker than wheat flour batter.).
- Add in the coconut, carrots, raisins, and nuts; stir with a wooden spoon to combine.
- Spread the batter evenly in the cake pan; and place the pan in the center of a pre-heated oven.
- Bake until the cake is firm, and a wooden pick inserted into the center emerges clean, about 40-45 minutes (or longer if necessary).
- Cool on a wire rack and frost with cream cheese icing.
- For cream cheese icing, beat the cream cheese and butter until fluffy.
- Add the vanilla.
- Add the powdered sugar a cup at a time; squeeze a little lemon (or other citrus) juice into the frosting and beat until smooth.
- Add more sugar or juice as necessary.
- Frost cooled cake.