Carrot Cake with Cream Cheese Frosting

The recipe for this cake was given to Miette by my neighbor in Oakland back in the Berkeley's Farmers' Market days. She swore it would catapult Miette to fame. No need to hedge a bet like that when you have raisins, walnuts, spices and a touch of coconut to accompany fresh, organic carrots in this moist, American classic. It's topped with cream cheese frosting and a little sugar daisy. Thanks Jenny! Also available as a cupcake. 7 inch (serves 6-8) Serving Directions: Best served at room temperature. This cake takes a minimum of one hour to come to room temperature from the refrigerator. INGREDIENTS: Carrot Cake (Organic Giusto's Vita-Grain Flour, Baking Soda, Baking Powder, Cinnamon, Kosher Salt, Organic Eggs, Organic Evaporated Cane Sugar, Organic Canola Oil, Organic Carrots, Currants, Walnuts, Shredded Dried Coconut); Cream Cheese Frosting (Cream Cheese, Organic Straus Family Creamery Butter, Powdered Sugar)