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