Name: Carrot Cake
Prep time: 25 min
Cook time: 25 min
Yield: 16
Ingredients: For the cake: -; 3 cups unbleached all-purpose flour -; 2 cups sugar -; 1 teaspoon salt -; 1 tablespoon baking soda -; 1 tablespoon cinnamon -; 1 1/2 cups olive oil -; 4 large eggs, lightly beaten -; 1 tablespoon vanilla extract -; 1 1/2 cups shelled walnuts, chopped -; 1 1/2 cups sweetened, shredded coconut -; 2 cups carrots, finely grated -; 1 cup crushed pineapple, drained -; For the frosting: -; 12 ounces cream cheese, at room temperature -; 9 tablespoons unsalted butter, at room temperature -; 3 3/4 cups powdered sugar -; 1 1/2 teaspoons vanilla extract -; 3 tablespoons lemon juice -; Extra whole or chopped walnuts, for topping -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Carrot Cake

1. For the cake: -

2. 3 cups unbleached all-purpose flour -

3. 2 cups sugar -

4. 1 teaspoon salt -

5. 1 tablespoon baking soda -

6. 1 tablespoon cinnamon -

7. 1 1/2 cups olive oil -

8. 4 large eggs, lightly beaten -

9. 1 tablespoon vanilla extract -

10. 1 1/2 cups shelled walnuts, chopped -

11. 1 1/2 cups sweetened, shredded coconut -

12. 2 cups carrots, finely grated -

13. 1 cup crushed pineapple, drained -

14. For the frosting: -

15. 12 ounces cream cheese, at room temperature -

16. 9 tablespoons unsalted butter, at room temperature -

17. 3 3/4 cups powdered sugar -

18. 1 1/2 teaspoons vanilla extract -

19. 3 tablespoons lemon juice -

20. Extra whole or chopped walnuts, for topping -

How to cook deliciously - Carrot Cake

1. Stage

Preheat the oven to 350°F. Prepare two 9-inch cake pans. Cut out rounds of parchment paper and place in the bottoms of the pans. Butter the rounds and the sides of the pan.

2. Stage

Make the carrot cake batter: Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Mix just until the dry ingredients are moistened. Fold in the chopped walnuts, coconut, carrots and pineapple.

3. Stage

Pour the batter into pans and bake: Pour the batter into the prepared pans. Set on the middle rack of the oven and bake at 350°F for 45 to 50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until the edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cakes comes out clean.

4. Stage

Cool on wire cooling racks: Remove the cakes for the oven and set on wire racks until cooled completely.

5. Stage

Make the cream cheese frosting: While the cake is cooling, make the frosting. In a stand mixer with a paddle attachment or using a hand mixer, beat together the cream cheese and butter until creamy. Slowly sift in the powdered sugar and beat until the mixture is free of lumps. Stir in the vanilla and lemon juice.

6. Stage

Frost and decorate the cake: Once the cakes have cooled, remove from the pans and frost. Sprinkle the top with chopped walnuts or arrange walnut halves in a crown around the top. Serve.