Gourmet Carrot Cake with Cream Cheese Frosting.

This makes a large showy cake, 7-8" tall by 10' across serving 12-18 people.
There have been several occasions where I have made different recipes for carrot cake but this one my friends is the end all!!  I made it the first time 7 years ago for Brian's 60th birthday surprise birthday party.  In fact, I made 6 different cakes for that party, one for each decade of his life.  It was cool.  We had the cakes across the front on a large banquet and Brian blew out 10 candles.  Each of our 3 sons blew out a cake with 10 candles and Brian's brother Bart and his Aunt Virginia each blew out a cake with 10 candles.  All at the same time sixty candles blown out across 6 cakes by family members.  Brian says it was the most fun he's ever had!!

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
5 eggs
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.

This is adapted from the original recipe of Chef Doug Rennie C.E.C. when he was the head chef at the Victoria National Golf Club.  He is a wonderful person and a great Chef!!

My method of putting together large cakes like this one is to use 3 long skewers forming a small triangle in the center of the cake.

Cut them off about 1/8" higher than the top of the cake and frost over them.

The cake will remain secure and the layers will not slide.  When you cut the cake the bamboo skewers are exposed and easily removed. This is also a wonderful "White Christmas" Dessert and worthy of any festivities you may plan.

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