Carrot Cake with Cream Cheese Frosting

Preheat the oven to 350°.

Next, combine all of the dry ingredients in a large bowl. Add the oil and blend with the ingredients.

Add the eggs and combine well.

To this add the vanilla extract, currants, raisins, coconut, pineapple, and carrots and combine.

Pour the mixture into two round greased 8″ baking pans and bake for approximately 40-45 minutes.

Insert a toothpick into the center of the cake and make sure it comes out clean. Once baked, transfer the cakes to a cooling rack.

For the frosting:

Make sure the butter and cream cheese are at room temperature before beating.

Using an electric mixer, whip the cream cheese until it’s nice and smooth.

Next, add the butter and blend well with the mixer.

Add the confectioner’s sugar in batches until it’s combined well.

Add the vanilla and lemon juice and blend.

Before frosting, make sure the loaves are cool, otherwise the frosting will melt and make a mess.

Place one cake on a cake dish and top with frosting. Add the other cake on top of the frosting and begin to frost the sides and top. Smooth over with an icing spatula. Garnish the top of the cake with baby carrots.