Carrot Cake

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Ingredients
  

Carrot Cake

  • 2-1/2 cups flour
  • 1-1/2 tsp baking soda
  • 1-1/4 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 cups sugar
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups grated carrots
  • 3/4 cup chopped pecans
  • 3/4 cup coconut
  • 8 ounces crushed pineapple drain liquid

Cream Cheese Frosting

  • 1 cup unsalted butter 2 sticks
  • 16 ounces cream cheese 2 8oz packages
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 6 cups powdered sugar up to 6-1/2

Instructions
 

Carrot Cake

  • Preheat oven to 350 F
  • Grease baking pan(s) with shortening, and coat with flour to help prevent sticking
  • Combine flour, baking soda, baking powder, cinnamon and salt in a bowl and whisk for at least 30 seconds
  • In your mixing bowl, combine the sugar, eggs, oil and vanilla. Mix at medium speed 2 to 3 minutes, until well blended.
  • Stir in the flour (using a spoon), then add carrots, pecans, pineapple and coconut.
  • Bake 35 minutes. A toothpick should come out clean when inserted into the center of the cake.
  • Allow cake to cool at least 10 minutes prior to removing from pan and placing on a cooling rack.

Cream Cheese Frosting

  • Add butter to mixing bowl and beat at medium speed until softened and smooth. Cutting butter into slices before adding will help the process.
  • Cut cream cheese into pieces. Slowly add to mixing bowl, with mixer set to beat at medium speed.
  • Add vanilla.
  • Add powdered sugar gradually, while beating on low speed until completely blended.
  • Increase mixing speed and beat until fluffy.