Ingredients: |
Ingredients: Cake:
2 cups sugar
1 1/2 cups canola oil
4 eggs, room temperature
4 cups finely shredded carrots
2 cups flour
2 tsp baking powder
2 tsp baking soda
2 tsp table salt
1 T ground cinnamon
3/4 cup finely chopped pecans
3/4 cup shredded sweetened coconut
Cream Cheese Frosting:
1 pound cream cheese, room temperature
2 sticks unsalted butter, room temperature
2 pounds powdered sugar
1 T vanilla extract
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Directions: |
Directions:Preheat oven to 350 degrees. Grease two 9 inch round cake pans and line the bottoms with parchment paper.
Cake:
Place sugar and oil in the bowl of a stand mixer and beat on high speed, scraping sides often until light and smooth - about 4 minutes. Lower speed and add eggs, one at a time. Scrape sides again. Add shredded carrot and mix well. Add flour, baking powder, baking soda, salt and cinnamon, and mix until smooth. Add pecans and coconut, and mix well. Divide the batter between the prepared pans and bake until the cake springs back when pressed lightly in the center, 25 - 30 minutes. Let cool for 10 minutes, then carefully remove the cakes from the pans and let cool completely on wire racks.
Split the cake layers if desired and frost with cream cheese then frost the whole cake. Or, don’t split the layers and just top first layer with frosting. Top with the second cake layer. Frost entire cake with remaining frosting.
Frosting:
Blend all ingredients together on low speed in a stand mixer. Once combined, beat on high speed, occasionally stopping to scrape sides until very light and fluffy and smooth, about 7 minutes.
Notes:
Cut into individual slices and freeze. |
This recipe for Carrot Cake is from