yogichef's Notes:
Expand2 cups Sugar Ask a question about this ingredient
4 Large Eggs Ask a question about this ingredient
11/2 cups Canola Oil Ask a question about this ingredient
2 teaspoons Baking Soda Ask a question about this ingredient
3 teaspoons Cinnamon Ask a question about this ingredient
2 cups Flour Ask a question about this ingredient
4 cups Packed GratedCarrots Ask a question about this ingredient
1 teaspoon Salt Ask a question about this ingredient
1 Small Can Crushed Pineapple-Drained Ask a question about this ingredient
1 cup Coconut Ask a question about this ingredient
1 cup Toasted, Chopped Walnuts Ask a question about this ingredient
Cream sugar and the eggs for about 2 minutes with an electric mixer.
Ask a question about this stepAdd all the other ingredients. Mix Well.
Ask a question about this stepPreheat the oven to 350 Degrees Butter and line 2 9 inch cake pans with parchment paper.
Ask a question about this stepSplit the batter between the 2 pans and bake for 50-60 minutes. Tester should just come out clean.
Ask a question about this step4 tablespoons Butter, At Room Temperature Ask a question about this ingredient
8 ounces Cream Cheese at Room Temperature Ask a question about this ingredient
1/4-1/2 Box of Powdered Sugar Ask a question about this ingredient
2 teaspoons Vannila Ask a question about this ingredient
Blend all ingredients until smooth and creamy.
Ask a question about this stepWhen cake has cooled completly, frost and layer the cake. I liek to toast coconut and adhear it to the frosted sides of the cake. I have also done this with toasted chopped walnuts. This cake freezes beautiful UNFROSTED!!! Defrost before fosting
Ask a question about this step
Merrill is a co-founder of food52.
