This is my healthier version of my Nutty Carrot Cake With Cream Cheese Frosting. I substituted 1/2 a cup of vegetable oil (8 tablespoons) of coconut oil to make it much more healthier and palatable. The coconut oil gave a warm and fragrant aroma to the cake even after it has been baked!
The carrot cake batter
The brand that I’ve used
In all making this carrot cake was a huge success! I halved the cream cheese packet to make a thinner frosting and layered it on top of the cake. Look at that moist and fluffy goodness! You can see specks of spices and traces of dried fruit and nuts!