Berta'S Carrot Cake And Cream Cheese Frosting

• 2 cups unbleached all-purpose flower
• 2 cups granulated sugar
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1 cup corn oil
• 3 eggs, lightly beaten
• 2 tsp vanilla extract
• 1 1/3 cups pureed cooked carrots
• 1 cup chopped walnuts
• 1 cup shredded coconut
• 3/4 cup canned crushed pineapple, drained
• 4 ounces cream cheese, at room temperature
• 3 Tbsp. unsalted butter, at room temp
• 1 1/2 cups confectioner's sugar
• 1/2 tsp. vanilla extract
• juice of 1/4 lemon

1. 1.treheat oven to 350 F. Line a 13x9" layer cake pan with waxed paper, and grease the paper
2. 2.tift the flour, sugar, baking soda, and cinnamon together in a large bowl. Add the oil, eggs, and vanilla, and beat well. Then fold in the carrots, walnuts coconut and pineapple
3. 3.tour batter into the prepared pan. Place it on the middle rack of the oven and bake until the edges have pulled away from the sides of the pan and a toochpick inserted in the center comes out clean, 1 hour.
4. 4.tool the cake in the pan for 10 minutes. Then invert it over a cake rack and unmold, remove the waxed paper, and continue to cool for 1 hour.
5. 5.trost
6. FROSTING
7. 1.tream the cream cheese and butter together in a mixing bowl.
8. 2.tlowly sift in the confectioner's sugar, and continue beating until fully incorporated (there should be no lumps). Stir in the vanilla and lemon juice.

flower, sugar, baking soda, ground cinnamon, corn oil, eggs, vanilla, carrots, walnuts, shredded coconut, pineapple, cream cheese, unsalted butter, sugar, vanilla extract, ubc

Taken from www.epicurious.com/recipes/member/views/bertas-carrot-cake-and-cream-cheese-frosting-1260044 (may not work)