Carrot Cake
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Category
Dessert
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Cusine
American
What do you need?
How to make?
Ingredients
3 cups unbleached all-purpose flour
2 cups sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon cinnamon
1 1/2 cups olive oil
4 large eggs, lightly beaten
1 tablespoon vanilla extract
1 1/2 cups shelled walnuts, chopped
1 1/2 cups sweetened, shredded coconut
2 cups finely grated carrots
1 cup drained crushed pineapple
12 ounces cream cheese, at room temperature
9 tablespoons unsalted butter, room temperature
3 3/4 cups powdered sugar
1 1/2 teaspoons vanilla extract
3 tablespoons lemon juice
Extra whole or chopped walnuts, for topping
Directions
Preheat oven to 350 degrees F. Butter two 9-inch cake pans. Cut out rounds of parchment paper and place at bottoms of cake pans. Butter the top of the wax paper rounds.
Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in chopped walnuts, coconut, carrots and pineapple.
Pour batter into pans. Set on the middle rack of oven and bake at 350 degrees F for 45-50 minutes , until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean. completely on a wire cooling rack.
In a stand mixer with a paddle attachment or using hand mixers, beat together the cream cheese and butter. Slowly sift in the powdered sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice.
Once cakes have cooled, remove from the pans and frost. Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top.