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Outrageous Carrot Cake




Source of Recipe


Cooking Pleasures, 7/06






Recipe Introduction


This lavish cake boasts three layers loaded with carrots, pineapple, coconut and walnuts. It's filled and crowned with a cream cheese frosting. While cake layers are often created by slicing a single layer horizontally, the fruit and nuts in this cake make that difficult, so the batter is baked in three parts.





List of Ingredients



• CAKE:
  
• 3 cups all-purpose flour
  
• 1 T plus 1 tsp ground cinnamon
  
• 2 tsps baking soda
  
• 1 tsp salt
  
• 6 eggs
  
• 2 1/2 cups sugar
  
• 1 1/2 cups canola oil
  
• 2 1/2 cups finely grated carrots (about 6 carrots)
  
• 2 (8 oz) cans crushed pineapple in juice, well-drained*
  
• 1 cup shredded sweetened coconut
  
• 1 cup finely chopped walnuts
  
• FROSTING:
  
• 12 oz cream cheese, softened
  
• 1 cup unsalted butter, softened
  
• 2 tsps vanilla extract
  
• 6 cups powdered sugar
  
• 1 1/2 cups finely chopped walnuts, if desired
  






Instructions



1. Evenly space 2 baking racks in oven. Heat oven to 350. Spray bottom and sides of 3 (9x2) round cake pans with nonstick cooking spray. Line bottoms with parchment paper; spray parchment with nonstick cooking spray.
   
2. Sift flour, cinnamon, baking soda and salt into medium bowl.
   
3. In large bowl, beat eggs and sugar at medium speed 1 to 3 minutes or until thickened and slightly lighter in color. Beat in oil at low speed. Stir in flour mixture until blended. Stir in carrots, pineapple, coconut and 1 cup walnuts until blended. Divide batter evenly among pans. Bake 25 minutes; turn and reverse cake pans. Bake an additional 10 minutes or until toothpcik inserted in center comes out clean and cake pulls slightly away from sides of pan. Cool in pans on wire rack 15 minutes. Invert onto wire rack; remove parchment. Cool completely.
   
4. To make frosting, beat cream cheese and butter in large bowl at medium speed 3 minutes or until blended and smooth. Beat in vanilla. Add powdered sugar; beat at low speed 1 minute or until blended and smooth.
   
5. Place 1 cake layer on serving platter or cardboard round; spread with 1 cup frosting. Repeat. Top with remaining cake layer; spread top and sides with thin layer of frosting. Coat sides with another smooth layer of frosting; spread remaining frosting on top. Press 1 1/2 cups walnuts onto sides of cake. (Cake can be made up to 2 days ahead and refrigerated, or 3 weeks ahead and frozen. to freeze, place cake in freezer until frosting is firm; wrap in plastic wrap, then heavy-duty foil. To defrost, place in refrigerator overnight; remove wrapping. Serve at room temperature.)
   






Final Comments


Makes 20 servings

*If pineapple has any large pieces, finely chop.