Joy's Carrot Cake with Cream Cheese Icing

Name: Joy's Carrot Cake with Cream Cheese Icing
Cuisine: Fusion
Ingredients: cake flour; sugar; baking soda; salt; baking powder; cinnamon; corn oil; eggs; vanilla extract; carrots; pecans; pineapple, canned, crushed; cream cheese; mocha mix; vanilla extract; salt; powdered sugar; pecans; raisins, seedless; coconut

Submitted by fro

YIELD

servings

PREP

10 min

COOK

45 min

READY

55 min

Ingredients

CUPS CAKE FLOUR

CUPS SUGAR

TEASPOON BAKING SODA

TEASPOON SALT

TEASPOON BAKING POWDER

TEASPOON CINNAMON
ground

1 ¼

CUPS CORN OIL

LARGE EGGS

TEASPOONS VANILLA EXTRACT

CUPS CARROTS
finely grated

CUP PECANS
or walnuts, chopped

CUP PINEAPPLE, CANNED, CRUSHED
drained *

Cream cheese icing

OUNCES CREAM CHEESE
softened

TABLESPOONS MOCHA MIX *

TEASPOON VANILLA EXTRACT

TEASPOON SALT

CUPS POWDERED SUGAR

CUP PECANS
or walnuts

CUP RAISINS, SEEDLESS

CUP COCONUT
flaked *

Directions

For the cake:

Measure cake flour, baking soda, salt, sugar, baking powder, and cinnamon into large mixing bowl. Stir with wire whisk to mix and fluff (this avoids sifting).

Add oil and beat 2 minutes on medium speed of electric mixer, scraping down sides of bowl.

Add eggs and vanilla; beat 2 more mins. Add carrots, nuts, and pineapple and mix by hand or on low speed of mixer. Pour into 2 well-greased and floured 9-inch, or three 7-or 8-inch cake pans.

Bake in preheated 325 degree F oven for 45 to 50 minutes, or until cake tester inserted in center comes out clean.

Remove from oven; cool 15 minutes then turn out on rack. Frost with Cream Cheese Icing.

Cream Cheese Icing:

Beat together cream cheese and cream; stir in vanilla. Beat 5 minutes, or until smooth and fluffy. Add salt and sugar, one cup at a time, blending well after each addition. Stir in nuts, raisins, and coconut.