Tuesday, March 3, 2009

Carrot Cake

The BEST Carrot Cake EVER!!!!

Butter, for greasing the pan
3 cups unbleached all-purpose flour
3 cups sugar
1 tsp. salt
1 tbsp. baking soda
1 tbsp. ground cinnamon
1½ cups corn oil
4 large eggs, lightly beaten
1 tbsp. vanilla extract
1½ cups shelled walnuts
1½ shredded coconut
1⅓ cups pureed cooked carrots
¾ cup crushed, drained pineapple

Cream Cheese Frosting

8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar
1 tsp. vanilla extract
Juice of ½ lemon

Preheat oven to 350°F. Grease two 9-inch spring-form pans.

Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots, and pineapple.

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, approximately 50 minutes. Cool on a cake rack for 3 hours. Fill and frost the cake with cream cheese frosting.

Cream Cheese Frosting

Cream together the cream cheese butter in a mixing bowl. Slowly sift in the confectioners’ sugar and continue beating until fully incorporated. The mixture should be free of lumps. Stir in vanilla and lemon juice.

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