Classic Carrot Cake #SundaySupper

• Vegetarian

• Produce

  • 1 1/3 cups Carrots, cooked
  • 3/4 cup Pineapple

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 tbsp Baking powder
  • 1 tbsp Cinnamon
  • 3 cups Flour
  • 3 cups Powdered sugar
  • 1 tsp Salt
  • 3 cups Sugar
  • 1 1/3 tbsp Vanilla

• Oils & Vinegars

  • 1 1/2 cups Vegetable oil

• Nuts & Seeds

  • 1 1/2 cups Coconut
  • 1 1/2 cups Pecans

• Dairy

  • 6 tbsp Butter
  • 8 oz Cream cheese

Found on thatskinnychickcanbake.com

Description

Ingredients

• 3 cups flour
• 3 cups sugar
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 tablespoon cinnamon
• 1½ cups vegetable oil
• 4 eggs, beaten slightly
• 1 tablespoon vanilla
• 1½ cups chopped pecans (plus more to garnish if desired)
• 1½ cups shredded coconut
• 1⅓ cups pureed cooked carrots
• ¾ cup drained crushed pineapple
• 8 ounces cream cheese at room temperature
• 6 tablespoons butter at room temperature
• 3 cups powdered sugar
• 1 teaspoon vanilla

Directions

• Preheat oven to 350º. Grease two 9 inch cake pans; line with parchment. Grease parchment.
• Sift or whisk dry ingredients in a large bowl. Add oil, eggs, and vanilla. Beat till well combined. Mix in nuts, coconut, carrots and pineapple.
• Pour into prepared pans. Bake 30-40 minutes (I have really heavy cake pans and mine take closer to one hour). Edges should pull away from sides of pan and toothpick inserted into center of cake should come out clean. Cool 10 minutes, then remove to cooling racks. Cool about 3 hours before icing.
• To make frosting, beat cream cheese and butter till smooth. Sift powdered sugar into bowl and mix well till no lumps remain. Add vanilla and mix well.