Tuesday, 14 April 2015

Carrot Cake with Cream Cheese Frosting

A world famous cake recipe for a sweet and spicy taste. The final taste just depends on the pefect ingredients quantity.


2 cups sugar
3 cups flour
1 teaspoon salt
1 tablespoon cinnamon
1 tablespoon baking soda
1 1/2 cups olive oil
4 eggs lightly beaten
1 tablespoon vanilla extract
1 1/2 cups shelled walnuts chopped
2 cups of finely grated carrots
1 1/2 cups sweetened shredded coconut
1 cup of crushed pineapple drained
For the frosting:
8 ounces cream cheese at room temperature
6 tablespoons unsalted butter at room temperature
2 1/2 cups of confectioners' sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract


Preheat the oven to 350 F.
Grease two 9 inch cake pans. Cut out rounds of wax paper and place at the bottoms of the cake pans. Butter the top of the wax paper rounds.
In a bowl, sift the sugar, flour, salt, cinnamon and baking soda. Add the eggs, olive oil and vanilla extract. Beat well then fold in the carrots, chopped walnuts, coconut, and pineapple.
Pour batter into pans. Then place in the oven and for about 45 minutes until the edges have pulled away from the sides and a sharp knife tip inserted into the center of the cake comes out clean.
Cool on a cake rack.
For the frosting, in a mixing bowl, beat together the cream cheese and butter. Slowly add the confectioners’ sugar and beat until the mixture is smooth.
Stir in the lemon juice and vanilla extract.
Once the cakes have cooled, add the frosting and sprinkle some chopped walnuts on top.