Amazing Carrot Cake

Last Saturday was Dimples' birthday, and as is tradition, I needed to make an awesome cake. Last year, much to my dismay, he requested funfetti (what adult wants a funfetti cake for their birthday?!). This year he requested carrot cake.

I was a little nervous because I've never made a carrot cake before, but I knew Dimples' aunt had an awesome recipe, so I emailed her to request it.



I multiplied the recipe 1.5 so I could have three layers of deliciousness. I didn't quite have enough frosting, so I had to make do. a This really is the best carrot cake I've ever had!



Cake



2 cups sugar

1 cup corn oil

3 large eggs

2 teaspoons vanilla extract

2 cups unbleached all purpose flour

2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon Cinnamon

1/2 teaspoon salt

3/4 cup canned drained unsweetened crushed pineapple

3 cups packed grated peeled carrots

1 cup chopped walnuts

1 cup shredded sweetened coconut.



Preheat oven to 350 degrees. butter 2 9 inch cake pans with 2 inch high sides. Line pans with waxed paper. Beat sugar, oil, eggs and vanilla in large bowl to blend. Sift flour, baking soda, ginger, cinnamon and salt into sugar mixture. Beat to blend. Puree pineapple in processor until smooth. Add to batter. Stir in carrots, walnut and coconut. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Transfer to racks. Cool 15 minutes. Cut around sides of pan to loosen cakes. Turn cakes out onto racks. Remove waxed paper. Cool cakes completely.



Cream Cheese Frosting



2- 8 ounce packages of cream cheese

3/4 stick (6 tablespoons) unsalted butter room temperature

2 cups powdered sugar

1 1/2 teaspoons vanilla extract



Beat cream cheese and butter in medium bowl until smooth. Sift powdered sugar into mixture. Beat until smooth. Beat in vanilla. Place 1 cake layer on platter. Spread 3/4 cup frosting over top. Top with second cake layer. Spread remaining frosting in swirls over top and sides of cake. Chill until firm, about 1 hour. Can be made 1 day ahead. Cover, chill. Let stand at room temperature 30 minutes before serving.



So, happy birthday hun! I'm looking forward to making you many more birthday cakes :)