Yield: 10 to 12 Servings

Adapted from: Silver Palate

A spectacular cake.

Carrot Cake:

• butter, for greasing the pan
• 3cups unbleached AP flour
• 3cups sugar
• 1tsp salt
• 1TBS baking soda
• 1TBS ground cinnamon
• 1½cups corn oil
• 4large eggs, lightly beaten
• 1TBS vanilla extract
• 1½cup shelled walnuts, chopped
• 1½cup shredded coconut
• 1⅓cup pureed cooked carrots
• ¾cup drained crushed pineapple
• cream cheese frosting (recipe follows)

Cream Cheese Frosting:

• 8oz cream cheese, at room temperature
• 6TBS unsalted butter, room temperature
• 3cups confectioners’ sugar
• 1tsp vanilla extract
• ½lemon, juice of

Cake

Preheat oven to 350°F. Grease two 9-inch springform pans.

Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots and pineapple.

Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes.

Cool on a cake rack for 3 hours. Fill and frost the cake with the cream cheese frosting.

Frosting

Cream together the cream cheese and butter in a mixing bowl.

Slowly sift in the confectioners’ sugar and continue beating until fully incorporated. The mixture should be free of lumps.

Stir in the vanilla, and lemon juice if desired.