Carrot Cake
Carrot Cake
3 cups flour
3 cups sugar
1 tsp. salt
1 Tbsp baking soda
1 Tbsp cinnamon
1 1/2 cups corn oil
4 large eggs
1 Tbsp vanilla
1 1/2 cups walnuts, chopped
1 1/2 cups coconut
1 1/3 cups carrots, cooked and pureed
3/4 cup pineapple, drained and crushed
Powdered sugar
Cream Cheese Frosting
8 oz. cream cheese, at room temperature
6 Tbsp butter, at room temperature
3 cups powdered sugar
1 tsp. vanilla
1 Tbsp fresh lemon juice
Preheat oven to 350 degrees. Grease and flour a 15" x 10" cake pan. Peel 5 carrots and steam them for 10 minutes. Use a food processor to puree the carrots and measure out 1 1/3 cups. Sift the dry ingredients into a large bowl. Add the oil, eggs and vanilla and stir until thoroughly blended. Stir in the walnuts, coconut, carrots and pineapple. Pour the batter into the cake pan and bake until the edges have pulled away from the sides and a toothpick inserted in the center comes out clean (about 45 to 50 minutes). While the cake is baking, prepare the frosting. Cream together the cream cheese and butter in a large bowl using an electric hand mixer. Sift in the powdered sugar a little at a time, mixing after each addition. The mixture should be free of lumps. Stir in the vanilla and lemon juice. Allow the cake to cool before spreading the frosting over the top. Dust the top with powdered sugar.