Keiths Signature Carrot Cake

Set oven to 350F and grease 13x9 pan with coconut oil 

Finely blend 700g of carrots and set aside

In a bowl add

360g of flour

200g brown sugar

100g granulated sugar

1 1/2 tsp cinnamon 

1/2 tsp nutmeg

1/2 tsp ginger

1/4 tsp cardamom 

1/2 tsp salt

1 1/2 tsp baking powder

1 1/2 tsp baking soda

Mix until combined and set aside

In another bowl add

165g coconut oil

250g plain whole fat greek yogurt

3 eggs

1 1/2 tsp vanilla

Blend until combine 

Fold wet/dry ingredients together with the blended carrots and pour into pan

Chop a 1:1 ratio of raisins and pecans, add coconut oil until slightly combined and crumbly 

Place on top of cake batter before baking for 50-55 minutes 

this cake is very yummy and I rate it 10/10 

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