Carrot Cake
Submitted by grandmoogie on September 08, 2003 at 10:31 am

DESCRIPTION
Carrot Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This recipe has been a favorite since I found it in an old BA mag.The recipe comes from Olde Bryan Inn in Saratoga Springs upstate NY. Hope you like this recipe too.-Grandmoogie(Moogs)

Spiced Carrot Cake with
Cream Cheese Frosting
serves 12

Cake

2 cups sugar
1 cup corn oil
3 large eggs
2 teaspoons vanilla extract
2 cups unbleached all purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup drained canned unsweetened crush pinapple
3 cups packed grated peeled carrots
1 cip chopped walnuts
1 cup shredded sweetened coconut

Frosting

2 8-ounce packages of cream cheese,room temp.
6 tablespoons(1/4 stick) unsalted butter,room temp
2 cups powdered sugar
1 1/2 teaspoons vanilla extract

FOR CAKE:Preheat oven to 350º
Butter two 9-in diameter cake pans with 2-in high sides. Line pans with wax paper.
Beat sugar,oil,eggs,and vanilla in large bowl to blend.
Sift flour,baking soda, ginger,cinnamon and salt into sugar mixture. Beat to blend.
Puree pinapple in processor until smooth.Add to batter.
Stir in carrots,walnuts and coconut.
Divivde batter between pans.
Bake cakes until tester inserted into center comes out clean,about 40 minutes.
Transfer to racks.Cool 15 minutes.
Cut around sides of pan to loosen cakes.
Turn cakes out onto racks, Remove waxed paper.
Cool cakes completely.

FOR FROSTING:

Beat cream cheese and butter in medium bowl until smooth.
Sift powdered sugar into mixture.
Beat until smooth.
Beat in vanilla.

Place 1 cake layer on platter.
Spread 3/4 cup frosting over.
Top with second cake layer.
Spead remaining frosting in swirls over top and sides of cake.
Chill until firm,about 1 hour.
(Can be made 1 day ahead. Cover; chill.
let stand at room temperature for 30 minutes before serving.)