Layered Carrot Cake with Cream Cheese Frosting

WinterDessert

4 Aug

INGREDIENTS:
FOR THE CAKE

All Purpose Flour
2 Cups

Kosher Salt
1 Tsp.

Baking Soda
1 Tsp.

Brown & White Sugar
1 Cup Each

Vegetable Oil
1 ¼ Cup

Eggs
4 (Large)

Vanilla Extract
1 Tbsp.

Cinnamon, Ground
1 Tbsp.

Carrots, Grated
2 ¾ Cups (Approx. 5)

Pineapple, Crushed
Approx. 8 oz. Can

Walnuts, Chopped
¾ Cup

Coconut, Flaked
1 Cup, Sweetened

Raisins
½ Cup

INGREDIENTS:
FOR THE FROSTING

Cream Cheese
8 oz. Cream Cheese

Butter
½ Cup

Powdered Sugar
5 Cups

Vanilla Extract
1 Tsp. or ½ Almond Extract

METHOD

To begin...

Preheat your InAlto oven to 175°C, allowing 20 minutes to heat up to temperature…

Coat a 9×13 pan with non-stick spray and place a parchment round into the bottom, coating again with baking spray.
In a mixing bowl, blend both sugars, vegetable oil, eggs and vanilla together on until smooth, 1 minute.
Add in the cinnamon, baking powder, baking soda, and salt and continue mixing, scraping the sides of the bowl as necessary.
Mix in the flour until just combined.
Add in the carrots, pineapple, walnuts, coconut, and raisins and stir until evenly incorporated.
Pour batter into the prepared pan.
Bake for 40–45 minutes for 9×13 cake (or 25 – 30 if making a layered cake), until a toothpick inserted in the centre comes out clean. Allow to cool completely.

FROSTING

In a mixing bowl, mix the cream cheese and butter together until combined.
Gently folding, slowly add in the powdered sugar.
Once blended, mix faster until smooth and creamy, scraping the sides of the bowl as necessary.
Spread the frosting on top of the cooled cake.