Carrot cake Recipe

Name: Carrot cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8-10 servings
Ingredients: 1 package (250 g) cream cheese, at room temperature; 310-500 mL (1¼ - 2 cups) icing sugar; 5 mL (1 tsp.) vanilla; 30 mL (2 tbsp.) unsweetened shredded coconut; 45 mL (3 tbsp.) walnut pieces; 1 package (250 g) cream cheese, at room temperature; 310-500 mL (1¼ - 2 cups) icing sugar; 5 mL (1 tsp.) vanilla; 30 mL (2 tbsp.) unsweetened shredded coconut; 45 mL (3 tbsp.) walnut pieces

Ingredients

1 package (250 g) cream cheese, at room temperature
310-500 mL (1¼ - 2 cups) icing sugar
5 mL (1 tsp.) vanilla
30 mL (2 tbsp.) unsweetened shredded coconut
45 mL (3 tbsp.) walnut pieces
1 package (250 g) cream cheese, at room temperature
310-500 mL (1¼ - 2 cups) icing sugar
5 mL (1 tsp.) vanilla
30 mL (2 tbsp.) unsweetened shredded coconut
45 mL (3 tbsp.) walnut pieces

	PREP TIME 30m	COOK TIME 1h	TOTAL TIME 1h30m
YIELD 8-10 servings

Instructions

Preheat the oven to 180°C (350°F).
In the bowl of a standing mixer, beat the sugar, oil, eggs and vanilla on high for 10 minutes.
In large bowl, combine the flour, salt, baking powder, baking soda, and cinnamon.
Add the dry ingredients to the wet ingredients.
Add carrots, pineapple, walnuts, coconut, and mix well.
Pour batter into two 18-cm (7-in.) greased and floured cake pans. Bake for 1 hour or until a toothpick inserted into centre comes out clean. Let cool for 15 minutes before removing them from pan. Remove from pan onto a wire rack to cool completely.
In the bowl of a standing mixer, beat the cream cheese, 310 mL (1¼ cup) icing sugar, and vanilla until smooth and even. Avoid beating mixture for too long and at too high a speed, because it might liquefy.
Add icing sugar as needed to obtain the flavour and texture you want.
When completely cooled, stack the two cakes with a layer of frosting in the middle.
Frost the entire surface of the cake. Garnish with shredded coconut and walnuts. Serve.