Mom's Carrot Cake

Ingredients

Cake:

• 1 ½ cup vegetable oil
• 2 cups sugar
• 3 eggs
• 2 cups flour (gluten-free all-purpose 1:1 flour can substitute)
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 2 teaspoons vanilla
• 1 teaspoon salt
• 1 cup unsweetened shredded coconut
• 1 cup walnuts (or any other nut, or omit)
• 1 20 oz can crushed pineapple, strained (mashed bananas or applesauce can substitute)
• 2 4oz jars carrot baby food

Cream Cheese Frosting:

• 16 oz cream cheese, softened
• 2 sticks unsalted butter, softened
• 3 cups powdered sugar
• 2 teaspoons vanilla extract

Instructions

1. Heat oven to 350°F.
2. Combine all cake ingredients in a large bowl using a wooden spoon.
3. Grease a Bundt pan and add batter (alternatively use two round pans for layer cake, a 13×9″ sheet pan, or cupcake tins).
4. Bake 60 minutes until a cake tester emerges clean (cupcakes need 20-25 minutes).
5. Cool thoroughly on a rack.
6. Beat softened cream cheese, butter, and powdered sugar together in a stand mixer.
7. Add vanilla extract and beat 4-6 minutes until fluffy and white.
8. Frost cake and top with whole walnuts.
9. Refrigerate before serving; cake improves and stores well for several days.

Attribution

Recipe from Dan Pelosi