Preheat oven to 350F
First, grate the carrots into a large bowl.
Once the carrots are grated and measured about 3/4 cup, add in the remaining wet ingredients (apple sauce, yogurt, pineapple, and vanilla) and mix well.
After all the wet ingredients are incorporated slowly add in the flour 1/2 cup at a time.
Lastly, add in the remaining dry ingredients (coconut sugar, cinnamon, baking soda, and baking powder). Mix well. Optional to add in raisins now. If you are adding in raisins simply fold them into the batter.
Once all the ingredients are well incorporated, transfer the batter into 2 6-inch round pans that are greased and lined. Distribute the batter evenly among the 2 pans.
Place them into the oven for 30 minutes or until a toothpick comes clean.
Once the cakes are done baking, place them onto a cooling rack to cool for 30 minutes.
Then using oven mittens carefully flip them over onto a plate or cooling rack. Continue to let them cool for 1-2 hours.
Once cooled, it is ready to frost and decorate. I used miss jones cream cheese frosting but feel free to make your own or use store bought.
Frost the cake and decorate it with walnuts or other toppings. Cut and enjoy!
