Carrot Cake
Cake:
- 3 cups all-purpose flour
- 1 tablespoon baking soda
- 1 tablespoon vanilla extract
- 1½ cups walnuts, chopped
- 1½ cups sugar
- 1½ cups olive oil
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 4 eggs
- 1½ cups shredded coconut
- 2 cups of shredded carrots
- 1 cup of drained crushed pineapple
Frosting:
- 8 oz cream cheese
- 1 teaspoon vanilla extract
- 2½ cups of confectioners’ sugar
- 6 tablespoons sweet butter
- 2 tablespoons lemon juice
Preheat the oven to 180°C. Grease two 9 inch cake pans. Beat the eggs in a bowl. In a separate bowl, mix all dry ingredients together. Add oil, beaten eggs, vanilla extract and beat well. Fold in walnuts, coconut, carrots and pineapple. Pour batter into pans. Set on the middle rack of oven and bake for about 45 minutes, or until edges have pulled away from sides and a toothpick comes out clean. Remove the cake from the oven and allow cool on a cake rack.
To prepare frosting, put together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioner’s sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice. Once the cake is cooled, decorate with frosting. Sprinkle the top with chopped walnuts.