Carrot Cake

Ingredients:

Cake is shown in picture is without icing.

Now, you'll be seeing double this time, because I'm making two cakes, but I figured you would only want a recipe for one. So here's what you'll need:

Cake:
3 medium-sized carrots, peeled
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 cup corn oil
3 eggs, lightly beaten
2 teaspoons vanilla
1 cup chopped walnuts
1 cup shredded coconut (sweetened variety)
3/4 cup canned crushed pineapple, drained

Frosting:
8 ounces cream cheese, softened
6 tablespoons butter, softened
3 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
2 tablespoon lemon juice

Peel your carrots, and roughly chop 2 of them.

Step 1:

Chopped carrots:

Step 2:

Throw the chopped carrots in a pot and cover with water, and simmer for about 10 minutes.

Step 3:

And shred/grate the un-chopped carrots:

Step 4:

Drain the carrots that were simmering, and throw in a food processor or blender, and puree them.

Step 5:

Sift the flour, sugar, baking soda and cinnamon into a large bowl. Sifting helps the flour absorb more of the liquid, and makes for a moister, softer cake.

Step 6:

Add the oil, eggs and vanilla.

Step 7:

Beat them well with your mixer.

Step 8:

Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.

Step 9:

Take whatever you're cooking it in. You can do in in a glass baking dish, or like me, taking 2 9-inch round foil cake pans, to make a 2-layer cake. Grease you pan, and line with parchment or wax paper. Grease them up too.

Step 10:

Add your cake mixture to your cake tins:

Step 11:

Now, throw into a 350F oven. The cooking time depends on what you're cooking it in. Mine took about 40 minutes. Since my stove is gas, I rotated the cakes between the middle shelf and the top shelf, to maintain regular temperatures. You'll know it's done with a toothpick comes out clean, when sticking it down into the carrot cake.

Cool them on a rack for ten minutes:

Step 12:

After 10 minutes, flip your carrot cake out onto the rack. You might need to run a thin knife around the edge of the pan to loosen it, but for the most part it should plop right out. Let cool completely.

Step 13:

Awesome. Now, let's make some frosting for the carrot cake.

Put your softened butter and cream cheese into a large mixing bowl, and mix well.
Slowly add your confectioners sugar, while mixing.

Step 14:

Mixing:

Step 15:

Don't do like I did, and start mixing too fast and sugar flew everywhere:

Add your vanilla, and lemon juice. Mix, and you've got icing.

Step 16:

Ice your cake dependant on what type you made. If it's two like mine, you'll put one on a platter, ice the top, and lay the second on that. Then ice the whole thing.

I won't show you a final product because, well, I royally stink at icing cakes. I always have. Whenever someone makes a salty comment about it, I just tell them to taste it.