Carrot Cake

Ingredients

Cake:

• 3 cups unbleached all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon salt
• 1 Tbsp baking soda
• 1 Tbsp ground cinnamon
• 1 1/2 cups olive oil or grapeseed oil
• 4 large eggs, lightly beaten
• 1 Tbsp vanilla extract
• 1 1/2 cups shelled walnuts, chopped
• 1 1/2 cups shredded coconut
• 2 cups of shredded carrots
• 1 cup of drained crushed pineapple

Frosting:

• 8 oz cream cheese, at room temperature
• 6 Tbsp sweet butter, room temp
• 2 1/2 cups of confectioners' sugar
• 1 teaspoon vanilla extract
• 2 Tbsp lemon juice

Method

1 Preheat oven to 350 degrees F. Grease two 9 inch cake pans.

2 Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple.

3 Pour batter into pans. Set on the middle rack of oven and bake for 50 minutes, until edges have pulled away from sides and a fork prong inserted into the center of the cake comes out clean. Cool on a cake rack.

4 To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice.

5 Once cake is cooled, frost. Sprinkle top with chopped walnuts.