Cattar’s Colossal Carrot Cake

Ingredients

• 3 cups flour (Jenet uses whole wheat)
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1 1/2 tsp baking soda
• 1 1/2 tsp salt
• 2 cups sugar (or Splenda/Stevia)
• 1 1/2 cups oil (or applesauce instead)
• 4 eggs
• 2 cups finely grated carrots
• 1 8-oz can of crushed pineapple (drained)
• 1/2 cup chopped nuts
• 1 3-oz can cocnut (optional)
• 1/2 cup softened butter-ICING
• 1 8oz package softened cream cheese-ICING
• 1 tsp vanilla extract-ICING
• 1 16oz box sifted confectioners sugar-ICING

Instructions

1. Sift together flour, baking powder, cinnamon, baking soda, and salt into a large mixing bowl.
2. Add sugar, oil, and eggs; mix well.
3. Add carrots, pineapple, nuts, and coconut. Blend thoroughly until moist.
4. Grease 3 (9-inch) round cake pans; line with waxed paper. Divide batter equally among pans.
5. Bake at 350 degrees for 35-40 minutes. Cool 10-15 minutes in pans. Turn onto wire racks and cool completely.
6. Fill and frost layers with Cream Cheese Icing.

Yields 1 (9-inch) 3 layer cake

Cake will keep covered in refrigerator for 2 weeks at most.

Cream Cheese Icing ( This cake is good WITH OR WITHOUT the icing!)

Combine butter, cream cheese, and vanilla in a small bowl. Cream well. Add sugar gradually, beating until smooth. If too thick, add a little milk.

Courtesy of Jenet Cattar