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Carrot Cake with Cream Cheese Frosting
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Description
As much of a chocoholic as I am, I do adore carrot cake. Especially when it has things like coconut and pineapple in it.
Ingredients
- FOR THE CAKE:
- 2 cups All-purpose Flour
- 2 cups Granulated Sugar
- ½ teaspoons Salt
- 1 teaspoon Baking Soda
- 1 Tablespoon Cinnamon
- ½ teaspoons Nutmeg
- 3 whole Eggs
- 1-½ cup Vegetable Oil
- 2 cups Finely Grated Carrots (i Used 4 Carrots)
- 2 teaspoons Vanilla Extract
- 1 can (8 Oz. Size) Crushed Pineapple, Well Drained
- 1 cup Coconut, Shredded
- FOR THE FROSTING:
- 4 ounces, weight Butter, Softened
- 4 ounces, weight Cream Cheese, Softened
- 2 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
Preparation
For the cake:
Preheat oven to 350ºF.
In a mixing bowl combine dry ingredients and stir to blend. Add eggs, oil, shredded carrots, and vanilla. Beat until well blended. Stir in pineapple and coconut. Pour into a greased 13x9x2-inch baking pan. Bake for 55 to 60 minutes, or until a knife inserted in center comes out clean. Place cake in pan on a rack to cool. Frost the cooled cake with cream cheese frosting.
For the cream cheese frosting:
In a large bowl, beat together the butter and cream cheese with an electric mixer (I use my standing mixer, just make sure to scrape down the sides occasionally). With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract. Smear all over your carrot cake and enjoy!
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