The Witchery

I've been a bit hesitant on posting this recipe for Carrot Cake. Everyone at the office was raving about it, but I thought I was a bit too dry and crumbly. I like the way the frosting came out, and face it, cream cheese frosting can cover a multitude of sins. I think I'm going to keep looking for other cake recipes. But give it a try, maybe I was just having an off day.

Carrot Cake

Cake:
3 cups unbleached all-purpose flour
1 cup brown sugar
1/2 cup white sugar
1 teaspoon salt
1 Tbsp baking soda
1 Tbsp ground cinnamon
1 3/4 cups olive oil or grapeseed oil
4 large eggs, lightly beaten
1 Tbsp vanilla extract
1 1/2 cups shelled walnuts, chopped and toasted
1 1/2 cups shredded coconut
2 cups of shredded carrots
1 cup of drained crushed pineapple

Preheat oven to 350°F. Grease two 9 inch cake pans.
Sift dry ingredients into a bowl.
In separate bowl, add oil, eggs, and vanilla. Beat until well blended. Add to dry mixture and manually stir until well mixed.
Fold in walnuts, coconut, carrots and pineapple.
Pour batter into pans. Set on the middle rack of oven and bake for 50 minutes, until edges have pulled away from sides and a tester inserted into the center of the cake comes out clean.
Cool on a cake rack.

Icing:
2 (8-ounce) packages cream cheese, softened
1/2 cup butter, softened
1 tablespoon fresh lemon juice
2 teaspoons vanilla extract
3-5 cups powdered sugar (depending on your preferred consistency)

In a medium bowl with electric mixer on medium speed, beat cream cheese and butter until smooth. Add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.

Place one cooled cake layer on a cake platter, spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Spread the top and sides of the cake evenly with remaining icing. Refrigerate for at least 1 hour to set icing. Bring to room temperature before serving.