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Categories:
butter flour sugar salt baking soda ground cinnamon corn oil eggs vanilla walnuts shredded coconut carrots pineapple cream cheese cream cheese unsalted butter sugar vanilla lemon
Viewed: 35 - Published at: 7 years agoIngredients
- butter, for greasing the pan
- 3 cups unbleached all-purpose flour
- 3 cups sugar
- 1 teaspoon salt
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 1 cup corn oil
- 4 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- 1 1/2 cups walnuts, shelled, chopped
- 1 1/2 cups shredded coconut
- 1 1/3 cups carrots, cooked, pureed
- 3/4 cup crushed pineapple, drained
- CREAM CHEESE FROSTING
- 8 ounces cream cheese, at room temperature
- 6 tablespoons unsalted butter, room temperature
- 3 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 lemon, juice of
Method
- Preheat the oven to 350°F Grease two 9-inch springform pans.
- Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots, and pineapple.
- Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes.
- Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.
- Cream together the cream cheese and butter in a mixing bowl.
- Slowly sift in the confectioners' sugar and continue beating until fully incorporated. The mixture should be free of lumps.
- Stir in the vanilla, and lemon juice if desired.
