Carrot Cake

Sarah’s Carrot Cake
Ok, so I’m calling this mine because it’s a combination of three recipes with a little of my own ideas combined, we voted it my best carrot cake ever.

Preheat oven to 325

In a large bowl whisk to combine well:
2 cups Flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
½ tsp ground cloves
½ tsp freshly grated or ground nutmeg
½ tsp allspice

Add to dry ingredients:
4 eggs beaten
1 cup cooking oil (or applesauce)
2 cups shredded carrots
½ can of pineapple pulsed in food processor
1 cup (aprox) shredded coconut

Beat at med speed of your mixer for aprox 2 min.

Pour into greased pans
Bake at 325 for 50-60 min in a 13x9 pan, or 30 min in 2 9 inch cake rounds


Cream Cheese Frosting
(Joy of Cooking with a few additions)

In your mixer, beat until just blended:
8 ounces cream cheese: COLD
5 tablespoons butter: ROOM TEMPERATURE
2 teaspoons vanilla
2 to 21/2 cups powdered sugar

Optional additions: fresh grated lemon or orange zest, cinnamon or fresh grated nutmeg (highly recommended!) I love the orange zest and nutmeg combo. I also added a little coconut to the frosting.
Keeps refrigerated for 1 week, frozen for 3 months