Pineapple Carrot Cake With Cream Cheese Frosting
|Unbleached all purpose flour||3 Cup (48 tbs)|
|Granulated sugar||3 Cup (48 tbs)|
|Baking soda||1 Tablespoon|
|Ground cinnamon||1 Tablespoon|
|Corn oil||1 1⁄2 Cup (24 tbs)|
|Eggs||4 Large, beaten|
|Vanilla extract||1 Tablespoon|
|Shelled walnuts||1 1⁄2 Cup (24 tbs), chopped|
|Shredded coconut||1 1⁄2 Cup (24 tbs)|
|Pureed cooked carrots||1 1⁄3 Cup (21.33 tbs)|
|Drained crushed pineapple||3⁄4 Cup (12 tbs)|
|Cream cheese frosting||1 Cup (16 tbs)|
|Confectioner's sugar||1 Tablespoon (For Dusting)|
Preheat oven to 350Â°F.
Grease two 9-inch layer cake pans lined with wax paper.
Sift dry ingredients into a bowl.
Add oil, eggs and vanilla.
Fold in walnuts, coconut, carrots and pineapple.
Pour batter into the prepared pans.
Set on the middle rack of the oven and bake for 30 to 35 minutes, until edges have pulled away from sides and a cake tester inserted in center comes out clean.
Cool on a cake rack for 3 hours.
Fill cake and frost sides with cream-cheese frosting.
Dust top with confectioners' sugar.