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

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.