2 c. unbleached all-purpose flour
2 c. granulated sugar
2 tsp baking soda
2 tsp ground cinnamon
1 c. corn oil
3 eggs, lightly beaten
2 tsp vanilla extract
1 1/3 c. pureed cooked carrots
1 c. chopped walnuts
1 c. shredded coconut
� c. canned crushed pineapple, drained
Cream Cheese Frosting (recipe follows)
Confectioners� sugar, for dusting
1. Preheat the oven to 350�F. Line a 13 x 9 inch layer cake pan with waxed paper, and grease the paper.
2. Sift the flour, sugar, baking soda, and cinnamon together in a large bowl. Add the oil, eggs, and vanilla, and beat well. Then fold in the carrots, walnuts, coconut, and pineapple.
3. Pour the batter into the prepared pan. Place it on the middle rack of the oven and bake until the edges have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 1 hour.
4. Cool the cake in the pan for 10 minutes. Then invert it over a cake rack and unmold, remove the waxed paper, and continue to cool for 1 hour.
5. Frost the top and sides of the cooled cake with the cream cheese frosting, and the dust the tope with confectioners� sugar.
12 portions
Cream Cheese Frosting
4 ounces cream cheese, at room temp (approx. 120 grams)
3 T unsalted butter, at room temp
1 � c. confectioners� sugar
� tsp vanilla extract
juice of � lemon
1. Cream the cream cheese and butter together in a mixing bowl.
2. Slowly sift in the confectioners� sugar, and continue beating until fully incorporated (there should be no lumps). Stir in the vanilla and lemon juice.
Frosting for a 13 x 9 inche cake
Personal Notes:
This cake is very forgiving. I have left out the pineapple and coconut before if I did not have any and it was fine. I have cooked this in two round cake pans to make a layered carrot cake as well.
Reprinted from : The New Basics Cookbook, by Julee Rosso & Sheila Lukins