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TRISHA YEARWOOD'S CARROT CAKE




Source of Recipe


Internet


List of Ingredients




Carrot Cake:
3 C Granulated Sugar
1½ C Corn Oil
4 Large Eggs
1 T Vanilla Extract
3 C All-Purpose Flour
1 T Baking Soda
1 T Ground Cinnamon
1 t Salt
1½ C Walnuts (finely chopped)
1½ C Frozen Grated Coconut (thawed)
1½ C Pureed Carrots (about 6 medium, boiled)
¾ C Crushed Pineapple (drained)

Cream Cheese Frosting:
2 - 8 oz. Packages Cream Cheese (room temperature)
¾ Cup (1½ sticks) Butter (room temperature)
6 Cups Confectioners' Sugar
2 t Vanilla Extract
2 C Walnuts (finely chopped)


Recipe



Carrot Cake:
Preheat the oven to 350° F. Grease the bottom of three 9-inch, round cake pans with cooking spray, line with circles of parchment paper, and grease the paper with cooking spray.

With an electric mixer, cream the sugar, oil, eggs and vanilla. Sift together flour, baking soda, cinnamon and salt. Add the dry ingredients to the sugar mixture. Add the walnuts, coconut, carrot puree and pineapple. Beat until smooth. Divide the batter evenly among the prepared pans and bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.

Cool the layers in the pans for about 5 minutes. Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool the layers completely before frosting. (See Note.)

NOTE: After the layers have cooled, wrap each in plastic wrap and refrigerate overnight. They are easier to handle and cut in half the next day. Also, to handle as little as possible, put the first layer of cake on the plate you intend to store it on, slice it in half horizontally, ease a piece of parchment between the layers and lift off the top portion. Frost the bottom slice then add the next layer. Continue until the entire cake is frosted.

Cream Cheese Frosting:
Combine the cream cheese and butter in an electric mixer and beat until smooth. Slowly add the confectioners' sugar and continue beating until fully combined. Add the vanilla.

Slice each cake layer horizontally in half using an electric knife. Frost each layer, the sides and the top of the cake. Press the chopped walnuts into the sides of the cake. Refrigerate until ready to serve.