Carrot Cake
Ingredients
Cake
  • 3 cups all-purpose flour
  • 2 ¾ cups sugar
  • 1 teaspoon salt
  • 1 tablespoon baking soda
  • 2 ½ teaspoon cinnamon
  • ½ cup unsalted butter (melted)
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 tablespoon vanilla
  • 2 cups chopped walnuts (or less)
  • 1 cup shredded coconut
  • 1 ½ cup carrots (steamed and mashed)
  • 1 cup crushed pineapple (drained)
Frosting
  • 16 ounces cream cheese (softened)
  • ⅔ cup butter
  • 6 cups powdered sugar
  • 2 ½ teaspoons vanilla
Directions
Cake
Sift flour, sugar, salt, baking soda and cinnamon together into a large bowl. Add butter, eggs, oil and vanilla. Beat well. Stir in walnuts, coconut, carrots, and pineapple. Divide batter among 3 well-oiled 9-inch pans (or into ~34 cupcake cups). For cakes: Bake 35 minutes at 350°F or until edges pull slightly away from pan. For cupcakes: Bake 15 minutes at 350°F. Cool.
Frosting
Beat cream cheese and butter together. Add powdered sugar, vanilla. Beat 5 minutes. Chill 30 minutes or until spreading consistency.