Carrot Cake

This has a rich cream cheese icing and filling, with a lightly spiced cake base.

Ingredients: Cake
2 cups all-purpose flour

2 tsp. baking powder

2 tsp. baking soda

2 tsp. freshly grated cinnamon

3/4 tsp. salt

9 grated carrots

1 cup coarsely chopped walnuts
1 cup shredded coconut

1/2 cup raisins

2 cups sugar

1 cup canola oil

4 eggs

Ingredients: Frosting

8 ounces of cream cheese, at room temp.

1 stick unsalted butter at room temp.

1 pound of confectioners sugar, sifted

1 Tbs. fresh lemon juice
1.5 cups toasted coconut

1/2 cup toasted and chopped walnuts

Method: Cakes

1. Preheat oven to 325.

2. Butter 3 9 x 2 inch round cake pans, or 2 9 inch springform pans (which is what I used). Flour the insides and tap our the excess. If using 3 pans, make sure you have 3 racks in the oven that are evenly spaced apart.

3. Whisk together the flour, baking powder, baking soda, cinnamon and salt.

4. In another bowl stir together the carrots, chopped nuts, coconut, and raisins.

5. Using a stand mixer, mix together the oil and sugar together, until they are smooth.

6. Add the eggs one by one, and beat until the batter is smooth.

7. Reduce the speed and add the flour mixture, mixing only until the dry ingredients disappear.

8. Gently mix in the carrots by hand.

9. Divide the batter evenly among the pans.

10. Bake for 40-50 min, or until a small knife comes out clean, and the cake has just started to move away from the sides of the pans.

11. Allow to cool for 5 min on a cooling rack, and then unmold the cakes.

Method: Frosting

1. Combine the cream cheese and butter in the stand mixer bowl, and using a paddle attachment mix until smooth and creamy.

2. Gradually add the sugar and beat until smooth.

3. Add the lemon juice and mix until combined.

Method: Assembly

1. Place half the cake on a plate, and spread the cream cheese frosting on it.

2. Place the other half on top.

3. Using a rubber spatula, spread the remaining frosting over the cake. Beginning with the top, and then the sides.

4. Smooth with a butter knife if desired.

5. Sprinkle on the toasted coconut on the top, and using the palm of your hand lightly press the coconut into the sides of the cake.

6. Sprinkle the top of the cake with the roasted walnut bits.

7. Place in the fridge for 30 min so that the icing can set.

Once again from the truly amazing book Baking: From My Home To Yours, by Dorie Greenspan, pp. 253-255.