Carrot Cake w/ Cream Cheese Frosting

Life has been chaotic:

I still don’t know why I have vertigo.

My mother has been hospitalized.

I’m preparing for the holidays.

My minivan died (it was a peaceful death, and she lived a great life!)

 

 I made this last month for my girlfriend’s birthday. 
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The cake is a winner.

I made the carrots out of almond paste.  I colored the paste with orange and green food coloring, and shaped it into carrots.

Carrot Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3 eggs
  • 1 1/2 cups vegetable oil
  • 2 cups finely grated carrots (about 3 to 4 medium carrots)
  • 2 teaspoons vanilla extract
  • 1 can (8 ounces) well drained crushed pineapple
  • 1 cup shredded coconut
  • 1 cup chopped walnuts or pecans, divided
  • In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, shredded carrots, and vanilla; beat until well blended. Stir in pineapple, coconut, and 1/2 cup of the walnuts. Pour into a greased and floured 13x9x2-inch baking pan. Bake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Place cake in pan on a rack to cool. Frost the cooled cake with Cream Cheese Frosting and sprinkle with remaining chopped nuts, pressing into the frosting very lightly.

    Frosting
    4 cups powdered sugar
    2 8-ounce packages cream cheese, room temperature
    1/2 cup (1 stick) unsalted butter, room temperature
    4 teaspoons vanilla extract

     

    Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.

    Place 1 cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate.) Serve cake cold or at room temperature.

    I found the cake recipe at Southern Recipes, and the cream cheese frosting is from Epicurious.com

    The pineapple and coconut make this cake extra moist and yummy.

    I MISS BLOGGING.  I have so many things to share.  I’m going to try to write a bit and get myself back on track. 

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