Michy’s Mom’s Carrot Cake

Michy’s Mom’s Carrot Cake

3 cups all-purpose flour

1 teaspoon salt

1 tablespoon baking soda

1 tablespoon cinnamon

3 cups granulated sugar

1½ cups neutral oil, like vegetable or sunflower

4 eggs, lightly beaten

1 tablespoon vanilla extract

1½ cups chopped walnuts, lightly toasted and cooled

1 cup shredded coconut (we used a combination of sweetened and unsweetened flakes)

1½ cups carrots, cooked in boiling water until tender, drain and puree until smooth

8 ounce can drained, crushed pineapple, roughly chopped or broken up into small pieces

For the cream cheese frosting:

¼ cup unsalted butter, room temperature

8 ounces cream cheese, room temperature

2 cups confectioners’ sugar, sifted

1 teaspoon pure vanilla extract

1 teaspoon finely grated orange zest

toasted walnuts, for garnish

Preheat your oven to 350˚F. Prepare two 9X2-inch cake pans by greasing the pans and lining the bottoms with parchment paper.

In a large bowl, sift together the flour, salt, baking soda and cinnamon. In another bowl, whisk together the sugar, oil, eggs and vanilla extract. Whisk the wet ingredients into the dry ingredients until just a few streaks remain. Stir in the carrot puree, shredded coconut and pineapple. Transfer to the prepared cake pans and bake for 25-28 minutes, until a toothpick inserted in the center comes out clean.

Remove the pans from the oven and let cool on a wire rack for 5 -10 minutes. Invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

To assemble: place one cake layer onto your serving plate. Spread with about half the frosting. Gently place the other cake onto the frosting and spread the rest of the frosting over the top of the cake and around the sides. Garnish with toasted walnuts.

To make the frosting:

In a bowl of electric mixer beat the cream cheese and butter, on low speed, just until combined. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and orange zest.