Carrot Cake

Perhaps it's because of the carrots, but I love to pretend that this cake is good for you. It might be a little less sinful than other types of cakes, but probably not by much. For some reason, I find carrot cake to be a bit more forgiving than other types of cakes. So, if you're not much of a baker, this is a good cake to start with.

Aside from a few nuts, this carrot cake is not full of chunks, so everyone in my family really loves it. Gavin still tends to pick out the walnuts, but I'm hoping he'll grow out of that. If your family really doesn't like nuts at all, just eliminate them from the recipe.

CAKE:

2 cups flour

1 1/2 cup sugar

2 tsp. baking powder

1 tsp. baking soda

2 tsp. ground cinnamon

1/2 tsp. salt

1/2 cup oil

1/2 cup melted, browned butter, cooled slightly

4 eggs, slightly beaten

2 cups shredded carrots (5-6 medium-large carrots_

1 can (8 oz) crushed pineapple, drained

3/4 cup walnuts, chopped (pecans are a great substitute) 

3/4 cup sweetened, flaked coconut

FROSTING

1 brick (8 oz) cream cheese, not softened

1/2 cup butter, softened

3 cups confectioners' sugar

1 cup walnuts, chopped (optional)

1. Heat oven to 350 degrees. Coat two 8- or 9-inch round cake pans with oil.
2. Cake: put first 6 ingredients in a large bowl; stir to blend. Make a well in the center, add oil, butter and eggs. Stir with spatula until well blended. Stir in remaining ingredients. Divide evenly between pans. Bake 35-40 minutes (the 9-inch pan will take less time) until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes.
3. Meanwhile, make the frosting: Beat cream cheese and butter in a large bowl with a mixer until blended. Reduce speed to low and gradually beat in sugar.
4. To frost: Place one cooled cake layer (make sure it's cool or the frosting will melt!) on serving plate. Spread top with 1/2 cup frosting. Top with a second layer, bottom side up. Spread remaining frosting over top and sides. Pat sides with chopped nuts.