Carrot Cake

By yogichef • February 27, 2011 • 0 Comments

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Author Notes: A carrot cake that has evolved over the years. I just kept adding one more thing until I go there. It is a pretty popular cake. It freezes beautifully unfrosted. I cannot tell you how often I have been able to produce a cake at the last minute because I had one in the freezer. I like to call it my safety cake. - yogichef

Serves 12

Carrot Cake

2 cups Sugar
4 Large Eggs
11/2 cups Canola Oil
2 teaspoons Baking Soda
3 teaspoons Cinnamon
2 cups Flour
4 cups Packed GratedCarrots
1 teaspoon Salt
1 Small Can Crushed Pineapple-Drained
1 cup Coconut
1 cup Toasted, Chopped Walnuts

Cream sugar and the eggs for about 2 minutes with an electric mixer.
Add all the other ingredients. Mix Well.
Preheat the oven to 350 Degrees Butter and line 2 9 inch cake pans with parchment paper.
Split the batter between the 2 pans and bake for 50-60 minutes. Tester should just come out clean.

Cream Cheese Frosting

4 tablespoons Butter, At Room Temperature
8 ounces Cream Cheese at Room Temperature
1/4-1/2 Box of Powdered Sugar
2 teaspoons Vannila

Blend all ingredients until smooth and creamy.
When cake has cooled completly, frost and layer the cake. I liek to toast coconut and adhear it to the frosted sides of the cake. I have also done this with toasted chopped walnuts. This cake freezes beautiful UNFROSTED!!! Defrost before fosting