Cake: Carrot

By fsilver4

I worked with a woman named "Loxi" and she gave me this recipe. I have no idea where she got it from, but it was the absolute best carrot cake recipe I've ever had, especially if you slice it and stick it in the microwave for a few seconds just to warm it up before serving to your guests.

Ingredients

• Cake:
• 2 cups unbleached flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 3 eggs/room temperature
• 1 1/2 cups sugar
• 3/4 cups mayonnaise
• 1 can crushed (8 oz) pineapple-undrained
• 2 cups shredded carrots
• 3/4 cups chopped walnuts
• 1 cup shredded coconut
• Cream Cheese Icing:
• 1/2 stick softened butter
• 2 - 3 oz packages soft cream cheese
• 4 1/2 cups sifted powder sugar
• 1 teaspoon vanilla
• 3 1/2 tablespoons heavy cream

Preparation

Step 1

Preheat oven 350*
Grease and flour two 8 or 9 inch cakepans

In a separate bowl whisk flour, baking soda and cinnamon together. In a large mixing bowl beat eggs, sugar, mayonnaise and crushed pineapple in juices until well blended. Gradually beat in flour mixture until well mixed, but don't over mix. Stir in carrots and walnuts. Pour into prepared pans.

9" pans * Bake 30 to 35 minutes
8" pans * Bake 35 to 40 minutes

Cool in pan for 10 minutes, then remove from pan and cool completely before frosting.

Icing:

In a mixing bowl, beat butter and cream cheese together, gradually add powder sugar beating until smooth and creamy. Add vanilla and cream until completely well blended. Frosts two cakes.