Classic Carrot Cake With Cream Cheese Frosting

Ingredients

Carrot Cake

• 2 3/4 cups all purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 Tablespoon cinnamon
• 1 cup chopped walnuts (or pecans)
• 1 cup sweetened, shredded coconut
• 3/4 cup raisins or currants
• 4 eggs
• 2 cups sugar
• 1 cup oil (I used olive)
• 1/2 cup unsweetened apple sauce (or use an additional 1/4 cup oil)
• 1 Tablespoon vanilla extract
• 2 cups grated carrots
• 1 cup drained, (canned) crushed pineapple

Cream Cheese Frosting

• 1 stick (1/2 cup) unsalted butter
• 1 (8oz.) package cream cheese
• 3-4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1-2 Tablespoons heavy cream (or milk)

Directions

1. Preheat oven to 350F.
2. Prepare a 9"x13" cake pan, OR two 9" round cake pans by rubbing lightly with butter or oil and lining the bottom with parchment paper.
3. In a medium bowl, whisk together flour, salt, baking powder, baking soda and cinnamon.
4. Add nuts, coconut and raisins to the flour mixture, then set aside.
5. In the bowl of an electric mixer (or a large bowl and using a hand mixer), blend eggs and sugar.
6. Add oil, apple sauce and vanilla and blend until fully combined.
7. Stir in carrots and pineapple. Blend well.
8. While slowly mixing, pour in the bowl of dry ingredients. Blend until fully combined.
9. Pour batter into prepare pan(s). Spread to level, as needed.
10. Bake 9"x13" pan for 50-60 minutes (mine was ready at 54 minutes, in a metal pan).
11. The cake is ready when it appears baked on top, has a slight dome and a toothpick inserted in the center comes out clean. The top of the cake will be quite dark.
12. Allow cake to cool (about an hour) before frosting.
13. Prepare frosting -
14. In the bowl of an electric mixer, beat butter until smooth. Add cream cheese, and beat until smooth and fully combined.
15. While mixing, add the powdered sugar, a little at a time. After you've added two cups of sugar, add the vanilla and 1 tablespoon of cream.
16. Add additional sugar until you've reached the desired consistency and desired sweetness. Add the additional tablespoon of cream as needed.
17. Spread onto cooled cake (using an offset spatula).
18. Garnish finished cake with nuts if desired.