Easter Carrot Cake

INGREDIENTS

336 g

coconut oil (1 1/2 cups, melted, can substitute vegetable oil.)

297 g

granulated sugar (1 1/2 cups)

107 g

brown sugar (packed, 1/2 cup)

eggs (room temperature)

1 tbsp

vanilla extract

123 g

applesauce (unsweetened, 1/2 cup)

300 g

All purpose flour (2 1/2 cups)

2 tbsp

cinnamon

2 tsp

baking soda

1 tsp

baking powder

1 tsp

salt

1/8 tsp

nutmeg

1/8 tsp

ground cloves

1/2 tsp

ground ginger

1 tsp

dried orange peel

1 lb

carrots (finely grated*, 454 grams)

75 g

raisins (1/2 cup)

24 oz

cream cheese (cold, full fat, reduced fat will make your frosting runny)

1 cup

unsalted butter (room temperature)

1 tsp

vanilla extract

480 g

powdered sugar (about 4 1/4 cups)