Mother’s Carrot Cake with Cream Cheese Frosting
INGREDIENTS
•
1 pound carrots, peeled and thinly sliced (about 4 medium carrots), for the cake
•
3 large eggs, for the cake
•
3 cups walnuts (divided), for the cake
•
2 teaspoons pure vanilla extract, for the cake
•
2 cups all-purpose flour, for the cake, plus more for flouring the pans
•
1 cup packed sweetened shredded coconut, for the cake
•
2 teaspoons baking soda, for the cake
•
1 (20-ounce) can crushed pineapple, drained (about 1 cup pineapple), for the cake
•
2 teaspoons ground cinnamon, for the cake
•
6 tablespoons (3/4 stick) unsalted butter, at room temperature, for the cream cheese frosting
•
1/4 teaspoon ground nutmeg, for the cake
•
1 pound (two 8-ounce packages) cream cheese, at room temperature, for the frosting
•
1 teaspoon kosher salt, for the cake
•
3 1/2 cups confectioners’ sugar, for the cream cheese frosting
•
1 cup vegetable oil, for the cake
•
1 teaspoon pure vanilla extract, for the cream cheese frosting
•
2 cups granulated sugar, for the cake
ADVERTISEMENT