Fit For a King Carrot Cake! |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Oh no, not another carrot cake! Honest, I wouldn't have submitted this if it wasn't absolutely fantastic!!!! I got this from the Silver Palate Cookbook. The carrots are pureed, not shredded. What a difference it makes! Ingredients:
3 cups all-purpose flour |
3 cups granulated sugar |
1 teaspoon salt |
1 tablespoon baking soda |
1 tablespoon cinnamon |
1 1/2 cups corn oil |
4 large eggs, lightly beaten |
1 tablespoon vanilla extract |
1 1/2 cups shelled walnuts, chopped |
1 1/2 cups shredded coconut |
1 1/3 cups pureed cooked carrots |
3/4 cup drained crushed pineapple |
8 ounces cream cheese, at room temperature |
6 tablespoons sweet butter, at room temperature |
3 cups confectioners' sugar |
1 teaspoon vanilla extract |
1/2 lemon, juice of |
Directions:
1. Preheat oven to 350*.
2. Grease two 9 inch layer cake pans lined with wax paper.
3. (I use a 9x12 pan).
4. Sift dry ingredients into a bowl.
5. Add oil, eggs and vanilla.
6. Beat well.
7. Fold in walnuts, coconut, carrots and pineapple.
8. Pour batter into the prepared pans.
9. Set on the middle rack of the oven and bake for 35 to 45 minutes, until edges have pulled away from sides and a cake tester inserted in center comes out clean.
10. Cool on a cake rack for 3 hour.
11. Fill cake and frost sides with cream cheese frosting.
12. Dust top with confectioners' sugar.
13. Cream Cheese Frosting: Cream together cream cheese and butter in a mixing bowl.
14. Slowly sift in confectioners' sugar and continue beating until fully incorporated.
15. Mixture should be free of lumps.
16. Stir in vanilla, and lemon juice of you use it.
17. Frosts a 2 layer cake.
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