Carrot cake with cream cheese frosting

Carrot cake with cream cheese frosting

Ingredients/Components

• cinnamon - 2 tsp
• vanilla - 1 tsp
• granulated sugar - 2 c
• salt
• confectioners sugar
• flaked coconut - 1 c
• baking soda
• vegetable oil
• all-purpose flour - 2 c
• large eggs - 4 item
• chopped walnuts - 1/2 c
• can crushed pineapple, drained - 1 oz
• cream cheese, softened - 8 oz
• stick unsalted butter, softened - 1 item
• double acting baking powder - 2 tsp
• finely grated carrot - 2 c

How to make carrot cake with cream cheese frosting:

Sift together first 5 ingredients. Stir in sugar, oil, eggs, carrot, pineapple, the coconut and the walnuts. Divide batter between 2 buttered and floured 9-inch round cake pans. Bake in middle of a preheated 350° oven for 35 to 40 minutes or until a tester comes out clean. Cool layers 5 minutes. Invert onto rack to cool completely.

Beat together cream cheese, butter and vanilla until mixture is fluffy. Add confectioners sugar gradually, beating until smooth. Spread on top and sides of cake.

Recipe categories: Desserts, Cakes, Pineapple.