California Carrot Cake- It doesn’t seem right to have carrot cake without pineapples and coconut anymore. Here we prepare the frosting first, a bit backwards, but we add one cup of it to the cake batter, it adds richness and extra flavor. Remember to drain the crushed pineapple and reserve some of the juice for the delicious frosting. Hope you enjoy it as much as we do. This is a must cake for Easter.
Cream Cheese Frosting
12 tablespoons of butter (1 1/2 sticks), softened
2 (8 ounce) packages softened cream cheese
2 teaspoons vanilla
4 tablespoons of pineapple juice (reserved from drained pineapple in cake recipe)
4 cups of confectioner’s sugar
1. Whip the butter and cream cheese until smooth. Add remaining ingredients and whip until smooth and creamy. Reserve 1 cup for cake recipe.
California Carrot Cake
1 cup cream cheese frosting
1/2 cup vegetable oil
1 1/2 cups sugar
2 teaspoons vanilla extract
2 1/2 teaspoons cinnamon
1/4 teaspoon grated nutmeg
2 1/2 cups (about 5-6 medium carrots) grated or processed extra fine
8 ounces crushed pineapple (drained well, reserve 4 tablespoons of juice for frosting)
1/2 cup of coconut flakes
1 cup chopped walnuts (optional)
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350ºF
1. Grease two 9” cake pans with parchment paper, press and flip the parchment paper over.This is an easy trick to grease both sides.
2. Blend the first 11 ingredients together in a large mixing bowl. Stir in the remaining ingredients, do not over mix.
3. Divide the batter between the two prepared pans and bake at 350º for 33-35 minutes. Check for doneness.
4. Cool and frost the top of the first layer, top with the second layer and frost just the top.
Decorate the Carrot Cake with nuts or coconut if desired.