Matt’s Carrot Cake
12 servings
2 C sugar |
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1 t salt |
1 ½ C vegetable oil |
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1 t ground cinnamon |
4 large eggs |
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¾ t ground nutmeg |
2 C all purpose flour |
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3 C finely grated peeled carrots (about 1 pound) |
2 t baking powder |
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½ C chopped pecans (about 1/2 ounce) |
2 t baking soda |
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½ C raisins |
DIRECTIONS:
Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.
Pour batter into prepared pans, dividing equally. Bake at 325 until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)
Frosting |
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3 8-ounce cream cheese, room temperature |
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¾ C sweetened cream of coconut |
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¾ C unsalted butter, room temperature |
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1 t vanilla extract |
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2 C powdered sugar |
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½ t (scant) coconut extract |
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Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread, about 30 minutes. |
Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Chill 1 hour. |
