Vegetables?! In a cake?!

My thought process a couple of weeks ago went a little like this:

Easter...Easter Bunny...bunnies...carrots...CARROT CAKE!

I had always wanted to make a layer cake, and it was finally the perfect opportunity.  I went looking for a carrot cake recipe, and I couldn't find one that looked quite right.  I wanted something that wasn't made with a cake mix yet wasn't too difficult to make.  My mother reminded me of her best friend Jackie's carrot cake.  I remembered it being so delicious when I was little.  I thought I would give it a try, hoping it would live up to my memories.  It totally did!

    

Coconut Carrot Cake

Ingredients:

2 cups flour

2-1/2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon salt

1 cup oil

2 cups sugar

3 eggs

1 8-ounce can crushed pineapple with juice

2 cups grated carrots

1-1/3 cup coconut

1/2 cup chopped nuts (optional)

Directions:

1.  Mix flour, baking soda, cinnamon and salt.  Set aside.

2.  Beat oil, sugar and eggs thoroughly.  Add flour mixture and beat until smooth.

3.  Add pineapple, carrots, coconut and nuts.  

4.  Pour into greased round pans.  Bake at 350 degrees for 30 to 40 minutes.  Cool 10 minutes.  Remove from pans to cool completely.

Coconut Cream Frosting

Toast 1 cup of coconut in a 350 degree oven for 7-10 minutes.  Watch coconut carefully to avoid burning it, and stir occasionally.

Beat 6 ounces softened cream cheese with 1/2 cup butter.  Alternate between adding 2 tablespoons milk and 1 teaspoon vanilla and 1 cup of confectioners sugar. (I wasn't really sure what I was doing here...I ended up adding 5 tablespoons of milk, 2-1/2 teaspoons of vanilla and 4 cups powdered sugar.  Just keep adding the wet ingredients alternately with the powdered sugar until you reach your desired consistency and flavor.) 

Beat frosting until smooth.  Spread on cooled cakes and sprinkle with toasted coconut.

Source:  Jackie Jacobs