Carrot Cake

I had my 40th party catered. This was the cake. Now, I'm not one to exaggerate :) but this was the best cake I ever tasted. Thanks to Martha Kipcak for the recipe.



PRIZE-WINNING CARROT CAKE

3 cups unbleached flour
3 cups sugar
1 teaspoon salt
1 Tablespoon baking soda
1 Tablespoon cinnamon
1 1/2 cups corn oil
4 large eggs, lightly beaten
1 Tablespoon vanilla
2 cups coarsely chopped walnuts
1 1/2 cups shredded coconut
1 1/3 cups pureed cooked carrots (just under 1 pound of carrots)
3/4 cups drained crushed pineapple


CREAM CHEESE FROSTING
12 ounces cream cheese, room temperature
8 Tablespoons sweet butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla
juice of 1 small lemon


Preheat oven to 350º. Butter three 9-inch cake pans and line with wax paper for easy cake removal.
Sift dry ingredients together into a large mixing bowl. Mix in oil, eggs and vanilla. Then fold in remaining ingredients: walnuts, coconut, cooked carrots and pineapple.
Pour batter into prepared pans and bake in preheated oven for 45 minutes. A toothpick inserted in the center of cake should come out clean when cakes are done.
Completely cool cakes on a wire rack before frosting.
Cream together cream cheese and butter. Beat in powdered sugar and then lemon juice and vanilla. Frosting should be smooth and fluffy and not too sweet. Only the tops could be frosted or the tops and sides of the stacked cakes. Either is a nice presentation of a large and bountiful cake.

recipe adapted from The Silver Palate Cookbook