For the cake:
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 tsp nutmeg
1/2 tsp cloves
4 teaspoons ground cinnamon
To make the cake:
Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In another bowl, stir together the carrots, chopped nuts and coconut.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the baking pans.
Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.
The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.
To make the frosting:
Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Mix in the OJ and rind.
Place one cake layer on plate, spread some frosting on top, then place the other cake on top. Frost the rest of the cake.
4 teaspoons ground cinnamon
3/4 teaspoon salt
3 cups grated carrots
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut (sweetened or unsweetened
3 cups grated carrots
1 cup coarsely chopped walnuts or pecans
1 cup shredded coconut (sweetened or unsweetened
1 3/4 cup sugar
1 cup canola oil
4 large eggs
For the frosting:
8 ounces cream cheese
1 stick ( 8 tablespoons) unsalted butter, at room temperature
3 cups confectioners' sugar, sifted
1 tablespoon fresh OJ or orange flavored liquor (such as Cointreau or Triple Sec)
grated rind of 1 orange
Getting ready:
Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit. Butter two 9-x-2-inch round cake pans, flour the insides, and tap out the excess.
1 cup canola oil
4 large eggs
For the frosting:
8 ounces cream cheese
1 stick ( 8 tablespoons) unsalted butter, at room temperature
3 cups confectioners' sugar, sifted
1 tablespoon fresh OJ or orange flavored liquor (such as Cointreau or Triple Sec)
grated rind of 1 orange
Getting ready:
Position the racks to divide the oven into thirds and preheat the oven to 325 degrees Fahrenheit. Butter two 9-x-2-inch round cake pans, flour the insides, and tap out the excess.
To make the cake:
Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In another bowl, stir together the carrots, chopped nuts and coconut.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the baking pans.
Bake for 40-50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean. The cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up.
The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.
To make the frosting:
Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Mix in the OJ and rind.
Place one cake layer on plate, spread some frosting on top, then place the other cake on top. Frost the rest of the cake.
Adapted from And Then I Do The Dishes
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