Carrot Cake {Feature Friday}

Congratulations to Elana Aminoff, this weeks Feature Friday winner for her moist and delicious Carrot Cake. If you would like to be featured on KT, it’s as easy as submitting a recipe here. 

Carrot Cake Ingredients

4 large carrots (2 cups grated)

2 cups all-purpose flour

2 tsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp salt

2 tsp ground cinnamon

sprinkle fresh ground nutmeg

2 cups granulated sugar (I have used agave with great success)

1 1/2 cups oil (or apple sauce)

4 large eggs

1 8-oz can crushed pineapple, drained

1 cup sweetened flaked coconut

2/3 cup craisins

FROSTING:

sometimes I cheat and use canned frosting or…

3 tubs Tofutti cream cheese (parve)

1-2 cups confectionery sugar

1 stick (1/2 cup) margarine, cold but not frozen

1 tsp vanilla extract (I prefer clear vanilla so the frosting stays white)

Directions

Preheat oven to 350 degrees.

Flour and grease pans and set aside.

Shred carrots in a food processor. Don’t buy the pre-shredded carrots because they don’t work as well.

In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Sifting is very important! Add sugar, oil, eggs, carrots, pineapple, coconut and craisins. Mix well by hand.

Divide batter between cake pans.

Bake for 35-45 minutes, until firm in the center. The cake will continue to cook when it comes out of the oven so be careful not to over-bake.

To make the frosting, mix the cream cheese, margarine, vanilla and 1 cup of confectionery sugar. If frosting is too thin, add sugar until desired consistency is reached.

To assemble the cake, make sure the cake is completely cooled then place frosting to the bottom layer. Add the other cake on top. Frost sides if you desire.

Hide the cake and eat it all by yourself! If you feel like sharing, you can decorate the cake and enjoy with friends and family! This is a great recipe for Thanksgiving.