To-Die-For Carrot Cake

By Hester

Ingredients

• One One
• 1 1/4 cups Canola Oil
• 2 cups White Sugar
• 3 Eggs
• Two Two
• 2 cups Flour
• 1 tsp Baking Soda
• 1 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1 tsp Cinnamon
• Three Three
• 2 cups Carrots, Fresh (grated )
• 1 cup Imitation Coconut
• 1 cup nuts (chopped (optional))
• 1 tsp Vanilla Extract
• 1 cup Crushed Pineapple ((not drained!))
• Cream Cheese Frosting
• 1/2 cup Butter ( (softened))
• 8 oz cream cheese ((softened))
• 1 tsp Vanilla Extract
• 1 lb Icing Sugar

Details

Adapted from momontimeout.com

Preparation

Step 1

Preheat oven to 350 degrees.

Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.

Pour into a lightly greased 9 x 13 or two 8 or 9-inch pans.

Bake for 35-40 minutes or until a toothpick comes out clean. Let cakes cool completely! You can see how nicely the cakes pull away from the pan here:

Cream Cheese Frosting

Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth.

Invert the cake onto a cake plate or stand. Apply a generous dollop of frosting and spread...

Gently place the second cake on top, and continue frosting.

Sometimes if the cake is crumbly, I'll do a crumb coat. If I'm in a hurry or don't think it's going to be an issue, I'll skip this step.

You can decorate the cake however you want {of course!} and I do it differently every time.