Carrot Cake is one of my favorite desserts.  It is so easy to make and always looks great and tastes delicious.  To make life easy, I dump all the ingredients into my Kitchen Aid and turn it on.  I also use baby food carrots for the pureed carrot part.  You can also substitute pecans for walnuts.

This recipe was first given to me about 30 years ago by my friend Kaye. She would always use fresh edible flowers to decorate the top.

ENJOY

 

Carrot Cake

Mix all of the ingredients in a large mixing bowl ( I dump it all in and turn on the KitchenAid )

3 C.  All Purpose Flour

3 C. Sugar

1 tsp. salt

1 Tbsp. baking soda

1Tbsp. ground cinnamon

1 1/2 C. corn oil

4 large eggs

1 Tbsp. vanilla

1 1/2 c. chopped walnuts

1 1/2 c. shredded coconut

4 jars of baby food carrots ( app. 1 1/3 c. pureed carrots)

3/4 c. drained crushed pineapple

Bake in a 350 degree oven for approximately 35-40 minutes

Cream Cheese Frosting

8 ounces cream cheese at room temperature

6 Tablespoons of sweet unsalted butter at room temperature

3 c. powdered sugar

1 tsp. vanilla

1 tsp. fresh squeezed lemon juice

Cream together butter and cream cheese

Slowly sift in powdered sugar

Stir in the vanilla and lemon

Mix until creamy

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