Classic Carrot Cake With A Sweet Cream Cheese Frosting

Now that you have your ingredients it's time to start mixing up everything. I save the frosting instructions for last since it seems I always eat the frosting before I put it on the cake.

It may seem that you have a lot of ingredients to mix but honestly everything is simple; you just toss it together. The beauty of making a carrot cake is that you can put almost anything for an ingredient and it will still come out and taste amazing.

Please Follow These Instructions…

Instructions

Heat oven until it reaches three hundred and fifty degrees. Take two cake pans (or one sheet pan though cooking time may vary). I did two 9 inch rounds and coated them with cooking spray but you could use butter. Then you can either dust with flour or line the pans with a cut out circle of parchment paper, either methods work to ensure that the cake won’t stick.

Combine flour, cinnamon, sugar, salt and baking soda in a bowl either with a fork, though a sifter would work well too. Beat in oil, eggs and vanilla, then using a spatula or spoon incorporate coconut, carrots and pineapple. I am not a huge walnut fan. I love carrot cake so much I don’t mind when I am eating it at restaurants but when I make it at home I leave the walnuts out!

Divide mixture by pouring even amounts into the two greased pans and place in the middle of the oven for fifty minutes. My oven runs hot so I only had them in for forty-five minutes. Take them out when the sides of the cake have started to move away from the pan. To be sure they are done cooking you can poke a fork or knife in the center, if it comes out with no crumbs then the cake is done. Leave on the counter until cooled.

Now that you have made the base for the Carrot Cake it is time to start layering it and to make the frosting. The sweet cream cheese frosting is the best part of the cake!

Please Go To Page Four For The Final Set Of Directions…