SERVES 20

This delicious cake is usually made with vegetable oil. One slice of this creamy cake provides 80 percent of the Daily Recommended Value of vitamin A!

1 (16-ounce) bag baby carrots

⅓ cup coconut oil

¾ cup butter, softened, divided

1 cup sugar

¾ cup brown sugar

3 eggs

3 teaspoons vanilla, divided

2-½ cups all-purpose flour

2 teaspoons baking soda

½ teaspoon baking powder

1 (8-ounce) can crushed pineapple

1 cup flaked coconut, divided

1 (8-ounce) package cream cheese, softened

3 cups powdered sugar

2 to 4 tablespoons milk

1. Preheat oven to 350°F. Grease a 9” × 13” pan with unsalted butter and set aside. Place baby carrots in food processor. Process until very finely chopped and set aside.

2. In large bowl, combine coconut oil with ½ cup butter and granulated sugar; beat until smooth and fluffy. Add brown sugar and beat until combined. Beat in eggs and 2 teaspoons vanilla.

3. By hand, stir in flour, baking soda, and baking powder (batter will be stiff). Stir in carrots, undrained pineapple, and ½ cup coconut. Pour batter into prepared pan. Bake for 40 to 50 minutes or until cake is dark golden brown and set. Cool completely on wire rack.

4. For frosting, combine cream cheese with ¼ cup butter in medium bowl. Add powdered sugar, 1 teaspoon vanilla, and 2 tablespoons milk; beat until combined. Add more milk if necessary to reach spreading consistency. Add ½ cup coconut and frost cake.