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!)
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.
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.
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.