6 Answers

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Ducky

Re: Holy Hannah..always..ditto!

Colleen

;)

very tasty.

Love it.

Cake:

3 cups unbleached all-purpose flour2 cups sugar1 teaspoon salt1 Tbsp baking soda1 Tbsp cinnamon1 1/2 cups olive oil or grapeseed oil4 large eggs, lightly beaten1 Tbsp vanilla extract1 1/2 cups shelled walnuts, chopped (more whole or chopped for topping)1 1/2 cups sweetened, shredded coconut2 cups of finely grated carrots1 cup of drained crushed pineapple

Frosting:

8 oz cream cheese, at room temperature6 Tbsp unsalted butter, room temp2 1/2 cups of confectioners' sugar1 teaspoon vanilla extract2 Tbsp lemon juice

Method

1 Preheat oven to 350°F. Butter two 9 inch cake pans. Cut out rounds of wax paper and place at bottoms of cake pans. Butter the top of the wax paper rounds.

2 Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in chopped walnuts, coconut, carrots and pineapple.

3 Pour batter into pans. Set on the middle rack of oven and bake for 45-50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cake comes out clean. Cool on a cake rack.

4 To prepare frosting, cream together the cream cheese and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice.

5 Once cakes have cooled, frost. Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top.

Serves 12-16.

Love it  with nuts in it and it has to have butter cream on it and freash gratted carrots on the top

Yummy in my Tummy !!!! But especially to my tongue!!!!