INGREDIENTS
Carrot 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�? cups shelled walnuts, chopped
�?1 1�? cups shredded coconut
�?1 1�? cups puréed cooked carrots
�?3�? cup drained crushed pineapple
�?Cream Cheese Frosting (recipe follows)
Cream Cheese Frosting
�?8 ounces cream cheese, at room temperature
�?6 tablespoons (3�? stick) unsalted butter, at room temperature
�?3 cups confectioners�?sugar
�?1 teaspoon vanilla extract
�?Juice of 1�? lemon (optional)
DIRECTIONS
<BAKINGDIRECTIONS>
Carrot Cake:
- Preheat the oven to 350°F. Grease two 9-inch springform 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, 50 minutes.
- Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.
Cream Cheese Frosting:
- Cream together the cream cheese and butter in a mixing bowl.
- 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. Frosting for a 2-layer cake
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