Carrot Cake

By michaeljbower

Ingredients

• Cake:
• Butter, for greasing the pan
• 3 cups unbleached all-purpose flour
• 3 cups sugar
• 1 teaspoon salt
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 1/2 cups corn oil
• 4 large eggs, lightly beaten
• 1 tablespoon vanilla extract
• 1 1/2 cups shelled walnuts, chopped
• 1 1/2 shredded coconut
• 1 1/3 cups pureed cooked carrots
• 3/4 cup drained crushed pineapple
• Frosting:
• 8 ounces cream cheese, at room temp.
• 6 tablespoons unsalted butter, at room temp.
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• Juice of 1/2 lemon (optional)

Details

Servings 10

Preparation

Step 1

Cake:
1. Preheat the oven to 350F. 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 the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, about 50 minutes.
4.Cool on a cake rack for 3 hours fill and frost the cake with the cream cheese frosting.


Frosting:
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.