0 Picture
Ingredients
- butter and flour to grease pan, use parchment paper in bottom of pan
- 3 C unbleached all-purpose flour
- 3 C sugar
- 1 tsp salt
- 1 TBS. baking soda
- 1 TBS. ground cinnamon
- 1 1/2 C corn oil
- 4 large eggs, lightly beaten
- 1 TBS vanilla extract
- 1 1/2 C shelled walnuts
- 1 1/2 C shredded coconut
- 1 1/3 C pureed cooked carrots (about 1 lb)
- 3/4 C drained crushed pineapple
- Cream Cheese Frosting
Details
Preparation
Step 1
1. Preheat oven to 325. Grease two 9 inch springform pans.
2. Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots, and pineapple.
3. Pour the batter into the prepared pans. Set on the center rack of the oven and bake until edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes + 10 minutes with oven off.
4. Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.
Cream Cheese Frosting
8 oz. cream cheese, at room temperature
6 TBS (3/4 stick) unsalted butter, at room temperature
3 C confectioners sugar
1 tsp vanilla
juice of 1/2 lemon
1. Cream together the cream cheese and butter in a mixing bowl.
2. Slowly sift in the confectioners' sugar and continue beating until fully incorporated. The mixture should be free of lumps.
3. Stir in the vanilla, and lemon juice if desired
Review this recipe