|This makes a large showy cake, 7-8" tall by 10' across serving 12-18 people.|
Well back to the carrot cake. It is Joel's favorite. It goes like this.
1 pound of freshly grated carrots
3 1/2 C. flour ( King Arthur All Purpose)
2 C. sugar
1 1/4 C. vegetable oil (Canola)
1 8 ounce can of crushed pineapple
7 ounces of shredded coconut
1 c. chopped pecans
3/4 C. raisins
4 t. Vietnamese cinnamon
4 t. Tahitian vanilla
3 1/2 t. soda
1 t. salt
Preheat the oven to 350 degrees F.
Combine all of the ingredients in the order listed in a very large mixing bowl. Use a stand mixer if possible. Mix using the paddle attachment of the electric mixer for about 5 minutes. Pour into 3 nine inch pans that have been sprayed with nonstick cooking spray and lightly floured. Bake for 40-50 minutes until a pick inserted into the center of the layers comes out clean when removed. Cool in the pans for 1 hour, then remove to a baking sheet lined with a double layer of waxed paper. When cold frost with cream cheese frosting.
12 ounces of softened cream cheese
3/4 C. margarine softened
6 C. powdered sugar
1 1/2 t. Tahitian Vanilla
Beat the cream cheese and margarine together in a mixing bowl until very well blended. Add the powdered sugar and vanilla and beat until smooth and creamy. Spread between the layers and over the cake until smooth. Yield 12-16 servings.