2 cups all purpose flour
2 tsp. cinnamon
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups sugar
1 1/4 cups canola oil
4 eggs
4 cups peeled and grated carrots (4-5 large carrots)
1 cup coconut (to sprinkle on top of cake, optional)
chopped walnuts (to sprinkle on top of cake, optional)
1. Preheat oven to 350 degrees and grease 2 9 inch cake pans. Cut two 9 inch diameter circles out of parchment paper or wax paper and place in the bottom of each pan. Spray again and dust with flour. Shake out the excess.
2. Sift the flour, cinnamon, baking powder, baking soda and salt onto a square of wax paper (or mix in a bowl) and set aside.
3. In a large bowl of an electric mixer, beat the sugar, oil and eggs on low speed until well blended. Mix in the dry ingredients just until blended. Fold in the carrots and coconut. The batter will be thick. Divide the batter evenly into the prepared pans. Bake 35-45 minutes, until a toothpick inserted in the center comes out clean.
4. Cool in the pans on a wire rack for 10 minutes. Loosen the layers around the edges with a knife. Carefully invert each layer by placing another rack directly over the layer and turning all upside down. Tap on the pan to loosen the layer. Carefully peel off the paper. Cool completely on the rack.
PREPARE FROSTING
5. To frost the cake, place one layer top side down on a cake plate. Spread with half the frosting. Place the second layer top side up on the frosting. Spread the remainder of the frosting on the top of the cake. No need to frost the sides. Sprinkle with coconut and walnuts, if desired.
Variation: Bake cupcakes in muffin tins and then frost. Fill tins about 3/4 full and bake for about 30 minutes.
Almond Scented Cream Cheese Frosting
3 cups powered sugar
1 (8 oz.) package cream cheese, at room temp.
5 TBS. butter, at room temp.
1 tsp. vanilla extract
1 tsp. almond extract
1. Sift powered sugar into a small bowl of an electric mixer. Add the cream cheese, butter, vanilla and almond extract.
2. Beat until well blended and smooth enough to spread. Avoid over beating, which may make the frosting too soft.
