Tuesday, August 7, 2007

Carrot Cake

This is one of my all time favorite desserts and I hardly ever eat it. I think anything with a cream cheese frosting is wonderful. If you really want to indulge your guests, may I suggest cutting your cakes in half so you have a four layer cake and even more delicious frosting!I made this for my friend Taven's birthday, it was gone within minutes. We had an amazing time sitting out in the garden by candlelight with a bunch of friends eating really good food.

Carrot Cake

1 ½ Cups Carrots, Peeled and Diced (about 3)
2 ½ Cups Flour
2 ½ Cups Sugar
2 Teaspoons Cinnamon
2 Teaspoons Baking Soda
1 Teaspoon Salt
4 Eggs
1 Cup Vegetable Oil
1 Tablespoon Vanilla
1 Cup Chopped Walnuts, or Pecans
¾ Cup Drained Canned Crushed Unsweetened Pineapple
1 Cup Desiccated Coconut (can be found at Asian grocery stores)
Steam carrots until quite tender, then puree in food processor. Should have 1 cup puree. Set aside.Sift together flour, sugar, cinnamon, soda, and salt in large bowl.In separate bowl, whisk together oil, eggs, and vanilla. Gently stir into dry ingredients, just before fully mixed add nuts, coconut, pineapple and carrot puree. Mix until just combined.Pour batter into two greased and floured 8 or 9" round baking pans.Bake at 350 degrees for 30-35 minutes or until toothpick comes out clean.Let cool completely and frost with cream cheese frosting.

Cream Cheese Frosting

8 Ounces Cream Cheese, room temperature
1 Stick Butter, room temperature
2 Teaspoons Vanilla
4 Cups Powdered Sugar

Cream together cream cheese, butter and vanilla over medium speed with an electric mixer. Continue beating on low, while adding powdered sugar 1/2 cup at a time, and mixing until completely incorporated. Add up to 1/2 cup additional powdered sugar if necessary to bring to spreading consistency.

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