CARROT CAKE

By CherylMH

Best carrot cake recipe ever

Ingredients

• Cake
• 2 cups grated carrots
• 1 cup sugar
• 1 1/2 cups all purpose flour
• 1 1/4 tsp baking soda
• 1/2 tsp. salt
• 3 eggs
• 3/4 cup oil
• 1 1/4 tsp. baking powder
• 1 1/2 tsp. cinnamon
• 1/2 cup chopped walnuts
• Use one or other icing choice
• Coconut Cream Cheese Icing
• 1 (4oz) pkg cream cheese
• 1/4 cup butter, melted
• 1 tsp. lemon juice
• 2 cups icing sugar
• 2 tsp. vanilla
• 1 cup grated and toasted coconut
• White Chocolate Cream Cheese Icing
• 3 oz white chocolate coarsley chopped
• 1 8oz pkg cream cheese cut in cubes, room temp
• 1/8 cup unsalted butter, room temp
• 1 1/2 cups sifted icing sugar
• 1/2 tsp. vanilla

Preparation

Step 1

Cake

Pre-heat oven to 300F. Grate carrots by hand or in a food processor. Set aside. In a mixing bowl beat eggs well until thick and lemon coloured. Add sugar gradually and continue to beat. Add oil and beat well. Sift together flour, baking powder, soda, cinnamon and salt. Chop nuts coarsely and add to flour mixture. Add flour mixture and carrots alternately to egg mixture. Mix in only until blended. Pour batter into a greased and bloured 6 cup bundt pan. Bang on counter to release air bubbles. Bake 1 hour.
For high tub pan double recipe and bake for 1 1/2 hours until toothpick inserted in center comes out clean. Ice cake with either icing.

Coconut Cream Cheese Icing

Bring cream cheese to room temperature 2 hours prior to mixing. Cream well, then add sugar and beat well. Add melted butter, vanilla and lemon juice. Combine thoroughly. If icing is too thin, then refrigerate until firmer. ice cake and garnish with coconut. Double recipe for high tube pan but use 3 cups sugar.

White Chocolate Cream Cheese Icing

Bring cream cheese to room temperature 2 hours prior to mixing. Cream well then add sugar and beat well.Add vanilla Melt butter and add to mixture. Refrigerate if mixture too thin. For high tube pan do 1 1/2 times recipe.