Carrot Cake from Scratch

Step 1

Preheat oven to 350 degrees

Step 2

Line the bottoms of 3 (8 inch) or 2 (9 inch) round pans with wax or parchment paper, grease with shortening and flour the paper and pans for easy release when turning out……carrot cake has a tendency to stick so be sure to use the paper.

Step 3

Whisk together for 30 seconds the flour, baking soda, baking powder, cinnamon, and salt. Set Aside.

Step 4

In the bowl of your mixer, add 2 cups sugar , 4 eggs, 1 cup oil and 1 tsp. vanilla. Mix 2 to 3 minutes at medium speed until well blended and light colored.

Step 5

With a spoon stir in the flour until moistened, then add the carrots, pecans crushed pineapple and coconut.

Step 6

Bake 35 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. Refrain from opening the oven door or touching the center of the cake to test for doneness until very near the end of baking time or it could cause the cake to sink slightly in the center.

Step 7

Makes 6 1/2 cups batter

Step 8

Cool cake layers in pan for 10 minutes on a wire rack then turn out. Cool completely before frosting.

Step 9

Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.

Step 10

Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.

Step 11

Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.

Step 12

Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.

Step 13

This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.

Step 14

Will frost a 3 layer 8 inch cake