Classic Carrot Cake
Three-layered classic covered w/ cream cheese frosting for the perfect dessert.
Ing 2 c flour 2 tsp ea b/powder b/soda cinnamon ¾ tsp fine sea salt 3 cups grated carrots 1 cup coarse-chp nuts option 1 cup shredded coconut sweetened or unsweetened ½ cup moist, plump dark or golden raisins 2 cups sugar 1 cup canola oil 4 lge eggs
Frosting/Filling 1 batch homemade cream cheese frosting halved
Stir ½ cup shredded coconut sweetened or unsweetened into 1/2.
Cake Butter three 9×2" round cake pans, flour insides, tap out excess. Set aside. Whisk flour, b/powder, b/soda, cinnamon and salt. In another bowl, stir carrots, chopped nuts, coconut, and raisins. Set aside. W/ stand mixer paddle attachment, or w/ hand mixer in a large bowl, beat smooth sugar and oil on med. Add eggs one by one, beating smooth after each. Reduce to low and add the flour mixture, just combine. Fold in carrot mixture. Divide evenly into pans.
Bake 325 deg 40-50 min, rotating pans just past the midway point, (done when pick in centers comes out clean). Cool in pans on racks 10 min, then loosen sides, place cakes back on cooling racks, right sides up, and cool completely. Can be wrapped airtight and kept at room temp overnight or frozen 2 months.
Assemble Place layer right-side up on cake plate. Tuck strips of parchment at cake edges to protect plate while frosting. Top layer with half of coconut frosting. Spatula smooth to edges. Place second layer upside down on top, add remaining coconut frosting, spreading to edges. Place the final layer right-side up. Frost top and sides. Garnish with toasted nuts or toasted coconut. Add frosting carrots and green tops w/ cake decorator. Chill 30 min to set frosting before serving.