Carrot Cake

For the Cake:
1 1/2 cups vegetable oil plus extra for the pans
2 cups sugar
3 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon salt
1 (6-ounce) can pineapple
2 cups shredded carrots
1 cup dried, unsweetened coconut
1 cup chopped walnuts, plus extra to sprinkle on top

For the Frosting:
1/4 cup unsalted butter
8 ounces cream cheese
1 teaspoon vanilla extract
4 cups confectioners’ sugar 

To make the cake:
Preheat oven to 350 degrees.
Grease two 9-inch round cake pans with a little oil and line with parchment paper.
In a large bowl, combine the oil, sugar, eggs, and vanilla.
Sift together the flour, baking powder, spices, and salt and blend into the oil mixture until well combined
Drain the pineapple and if it is not crushed already, chop it coarsely.
Add the pineapple, carrots, coconut, and walnuts to the batter and stir to combine.
Divide the batter between the two pans and bake for 50 to 60 minutes or until a toothpick comes out clean.

To make the frosting:
Bring butter to room temperature
Cream butter with the cream cheese and vanilla with a mixer.
With mixer on low, add confectioners’ sugar and blend.

To assemble the cake: 
Cool cakes on a rack in their pans for 10 minutes.
Invert and then reverse the cakes.
Cool on the rack until room temperature.
Once cakes are completely cool, spread a quarter of the icing between the two layers and then frost the top and sides.
Sprinkle top with walnuts.


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