CARROT CAKE

By akselden

Ingredients

• Cream Cheese Frosting:
• 2 C. flour
• 2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. salt
• 2 tsp. cinnamon
• 2 C. sugar
• 1 1/2 C. vegetable oil
• 4 large eggs
• 2 C. finely grated peeled carrots
• 8 oz. crushed pineapple, drained
• 1 C. flaked coconut
• 1/2 C. chopped walnuts
• 8 oz. cream cheese
• 1/2 C. butter, softened
• 1 tsp. vanilla
• 1 1/3 C. powdered sugar

Preparation

Step 1

1. Preheat oven to 350°F. Grease and flour 2 9" round cake pans.

2. In large mixing bowl, sift together flour, baking powder, soda, salt and cinnamon. Stir in sugar, oil, eggs, carrots, pineapple, coconut and walnuts.

3. Pour batter evenly into 2 round pans. Bake for 35-40 minutes, or until tester comes out clean. Let layers cool in pans on a rack for 5 minutes. Invert layers and cool completely. Frost with cream cheese frosting.

Cream Cheese Frosting:
4. Beat cream cheese, butter and vanilla until light and fluffy. Add powdered sugar, beating until frosting is smooth. Arrange cake layer, bottom side up, on cake plate; spread to with some frosting. Put second layer, bottom-side up on frosting. Spread remaining frosting over top and side of cake.