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Preparation time
30 minutes
Total time:
1 hour 30 minutes
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Ingredients
Carrot cake
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500 mL (2 cups) sugar
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250 mL (1 cup) canola oil
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4 eggs
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5 mL (1 tsp.) vanilla
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500 mL (2 cups) flour
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2 mL (½ tsp.) salt
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10 mL (2 tsp.) each of baking powder, baking soda, and cinnamon
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500 mL (2 cups) grated carrots
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250 mL (1 cup) canned crushed pineapple
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125 mL (½ cup) each of chopped walnuts and sweetened coconut
Cream cheese frosting
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1 package (250 g) cream cheese, at room temperature
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310-500 mL (1¼ - 2 cups) icing sugar
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5 mL (1 tsp.) vanilla
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30 mL (2 tbsp.) unsweetened shredded coconut
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45 mL (3 tbsp.) walnut pieces
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Directions
Carrot cake
- Preheat the oven to 180°C (350°F).
- In the bowl of a standing mixer, beat the sugar, oil, eggs and vanilla on high for 10 minutes.
- In large bowl, combine the flour, salt, baking powder, baking soda, and cinnamon.
- Add the dry ingredients to the wet ingredients.
- Add carrots, pineapple, walnuts, coconut, and mix well.
- Pour batter into two 18-cm (7-in.) greased and floured cake pans. Bake for 1 hour or until a toothpick inserted into centre comes out clean. Let cool for 15 minutes before removing them from pan. Remove from pan onto a wire rack to cool completely.
Cream cheese frosting
- In the bowl of a standing mixer, beat the cream cheese, 310 mL (1¼ cup) icing sugar, and vanilla until smooth and even. Avoid beating mixture for too long and at too high a speed, because it might liquefy.
- Add icing sugar as needed to obtain the flavour and texture you want.
- When completely cooled, stack the two cakes with a layer of frosting in the middle.
- Frost the entire surface of the cake. Garnish with shredded coconut and walnuts. Serve.
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