Carrot Cake So Tasty

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Carrot Cake

This Carrot Cake with pineapple and coconut is a family favorite, made every 12 months for all sorts of celebrations from birthdays to Easter! Originally from the Silver Palate cookbook, we have made numerous changes to make it simpler and tastier.

Ingredients :

three cups unbleached all-motive flour
2 cups sugar
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon cinnamon
1 1/2 cups olive oil
4 big eggs, gently beaten
1 tablespoon vanilla extract
1 1/2 cups shelled walnuts, chopped
1 half of cups sweetened, shredded coconut
2 cups finely grated carrots
1 cup drained overwhelmed pineapple
12 oz cream cheese, at room temperature
nine tablespoons unsalted butter, room temperature
three three/4 cups powdered sugar
1 half of teaspoons vanilla extract
three tablespoons lemon juice
Extra entire or chopped walnuts, for topping

Instructions :

Prep : 25M	Cook : 1216M	Ready in : 1H15M

Notes :

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