Recipe. You Won't Want to Miss This!

Carrot Cake with Cream Cheese Icing

For Cake

1 lb medium carrots (peeled and cut into 1” pieces) approximately 5-6

1/2 tsp salt

4 cups all-purpose flour

4 cups sugar

1 tbsp plus 1 tsp. baking soda

1 tbsp plus 1 tsp cinnamon

6 large eggs, lightly beaten

2 cups vegetable oil

1 tbsp plus 1 tsp vanilla

2 cups shredded sweetened coconut (or 1 c unsweetened organic and 1 c. sweetened regular)

1 1/2 cup crushed pineapple (do not drain)

I also added – 1 cups chopped, TOASTED walnuts; 1 cup yellow raisins —  then, add an extra 1/8 cup oil and 1/4 cup pineapple)

Preheat oven to 350 degrees F.  Butter two 10” spring form pans (use parchment paper on bottom and butter).

Put carrots in medium saucepan and cover with cold water. Bring to a boil over high heat, turn down to a simmer and cook until carrots are very tender, about 25 minutes.  Drain and mash with a potato masher/ricer.

Sift together flour, sugar, soda and cinnamon in a large bowl and set aside. Combine eggs, oil and vanilla in a small bowl and set aside.  Combine carrot puree, coconut and pineapple (optional nuts and raisins) in a medium bowl and stir until just combined.  Add egg mixture to flour mixture and stir with a wooden spoon until just combined.  Add carrot mixture mixture and stir until just combined.

Divide batter between 2 buttered 10” spring form pans. Bake on middle shelf of oven until wooden pick or skewer comes out clean, about 45-50 minutes.  Remove from oven and let cool in pan on a rack for 15 minutes.  Run a knife around the edge of the pan, remove the edge and invert cake on to the rack removing the bottom on the pan. Frost the cake when completely cooled.

For Icing

2 cups powdered sugar (sift)

4  8 oz packages cream cheese (room temperature)

1/4 cup unsalted butter (room temperature)

4 tsp vanilla

4 tbsp sour cream

Whip together.  

Angela credits her sister Patrice with this fabulous recipe.