Carrot Cake

January 10, 2021

• 3 cups flour
• 1 teas salt
• 1 tbls soda
• 1 tbls cinnamon
• 3 cups sugar
• 1 ½ cups oil
• 4 large eggs
• 1 tbls vanilla
• 1 ½ cups coconut
• 1 ⅓ cup pureed cooked carrots
• ¾ cup drained crushed pineapple
• ½ cup craisins or raisins
• ½ cup chopped almonds

Set oven to 350°F. Grease and flour two 9-inch springform pans. Sift dry ingredients into a big bowl. Add eggs, oil and vanilla. Fold in solids. Pour into prepared pans and bake 30-35 minutes. Edges will pull away and a toothpick inserted will be dry when done. This cake always looks moist so don’t overbake. Let cool completely before frosting.

Cream cheese frosting

• 8 ounces (one block) Philadelphia cream cheese, softened
• 1 stick salted butter, softened
• 3 cups powdered sugar
• 1 teas vanilla
• squeeze of lemon juice

Using the paddle attachment in your Kitchenaid, beat the soft cream cheese and butter until very smooth. Add vanilla. Add powdered sugar in batches. Frost cake and sprinkle sides/edges with toasted shaved coconut and toasted chopped almonds. Color a dab of frosting orange and pipe an orange carrot on top if you like.