Ingredients: |
Ingredients: Cake:
2 cups unbleached all-purpose flour
2 cups granulated sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1 cup corn oil
3 eggs, lightly beaten
2 tsp. vanilla extract
1 1/3 cups pureed cooked carrots
1 cup chopped walnuts
1 cup shredded coconut
3/4 cup canned crushed pineapple, drained
Cream Cheese Frosting:
4 oz. cream cheese, room temperature
3 Tbsp. butter, room temperature
1 1/2 cups confectioner's sugar
1/2 tsp. vanilla extract
Juice of 1/4 lemon (or about 2 Tbsp. orange juice)
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Directions: |
Directions:Cake:
Preheat the oven to 350º F. Line a 13 x 9" (or equivalent) pan with waxed paper, and grease the paper.
Sift the flour, sugar, baking soda, and cinnamon together in a large bowl. Add the oil, eggs and vanilla, and beat well. Then fold in the carrots, walnuts, coconut, and pineapple.
Pour the batter into the prepared pan. Place it on the middle rack of the oven and bake until the edges have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean (about 1 hour).
Cool the cake in the pan for 10 minutes. Then invert it over cake rack and unmold, remove the waxed paper and continue to cool for 1 hour.
Frost the top and sides of the cooled cake with the cream cheese frosting.
Frosting:
Cream the cream cheese and butter together in a mixing bowl.
Slowly sift in the confectioners' sugar and continue beating until fully incorporated (there should be no lumps). Stir in the vanilla and lemon juice. |
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