Seriously, this is the best carrot cake ever. I made it for my dad's birthday last weekend and we ate the whole thing! This is a giant cake, too! THREE LAYERS.
Anyways, here's the recipe. I mixed everything (except the frosting) by hand because I think it's better that way, but feel free to use a mixer.
2 C sugar
1 1/4 C vegetable oil
4 large eggs
2 C all purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 cups finely grated carrots
1 cup crushed pineapple (drain the can first till it's one big lump of pineapple)
1 cup sweetened coconut
1 cup chopped walnuts (or pecans)
Preheat oven to 350 degrees F. Grease and flour three 8 inch pans. LINE WITH PARCHMENT PAPER. I forgot to do this and the cakes stuck like NO OTHER. I would highly suggest not forgetting this step.
In a medium bowl sift together flour, cinnamon, baking powder, baking soda, and salt. If you are feeling lazy at least sift the baking powder and soda because it clumps a lot.
In a large bowl whisk together the oil, sugar and eggs until smooth. Stir in the dry ingredients in three different increments until just combined. In ANOTHER bowl, mix the carrots, pineapple, coconut and nuts. Then stir it all into the batter.
Divide it evenly between the three pans and bake for 25-30 minutes or until toothpick comes out clean when stuck in middle.
Let cool in pan for 20 minutes. Invert on cooling rack. Let cool completely before frosting.
CINNAMON CREAM CHEESE FROSTING: delicious
8 to 16 ounces cream cheese (at room temperature)
8 ounces unsalted butter (at room temperature)
6-8 cups powdered sugar
2 teaspoons vanilla extract
1 Tablespoon cinnamon
Whip the cream cheese and butter until combined and creamy. Add extract, cinnamon and half the powdered sugar. Mix well. Add enough powdered sugar slowly until thick enough to frost and leaves a mark when spoon is insert and then removed.
Frost cake evenly between all three layers, and then frost the outside. Pretty simple.