INGREDIENTS:

One~
1 1/4 cups canola oil, or you may use applesauce
2 cups granulated sugar
3 eggs, room temperature

Two~
2 cups all-purpose flour
1tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp each of ground cloves, allspice, ginger and nutmeg
1/8 tsp ground cardamom

Three~
2 cups freshly grated carrots
1 cup shredded sweetened coconut
1 tsp vanilla extract
1 cup chopped walnuts (optional)
1 8 oz can crushed pineapple, not drained. (use the pineapple in JUICE, not syrup)

DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit.

Lightly grease and flour a bunt pan or a 9×13 baking pan or two 9 inch round pans. I prefer to use the baking spay that has the flour in it for easy cake removal.

Combine all the ingredients from paragraph #1 in a large bowl.

Add all the ingredients from paragraph #2 to that large bowl.

Stir in all the ingredients from paragraph #3 to that large bowl. Combine but don’t over mix.

Bake for 35 minutes…to test, insert a toothpick and check if it comes out clean.

Let cakes rest on counter for 10 minutes, remove on to baking cooling rack and allow to cool completely before frosting.  Or when cooled, wrap in saran wrap to frost the next day. You may also wrap the cakes well, and freeze for a later date up to 2
weeks in the freezer.

CREAM CHEESE FROSTING:

8 oz cream cheese, room temperature
1 stick salted butter, room temperature
4 cups powdered sugar
1 teaspoon vanilla
1 teaspoon lemon zest

Beat the butter and cream cheese until nice and fluffy.

Add in the vanilla extract, lemon zest and powdered sugar… beat well until very smooth.
Invert cake onto a cake stand or plate.

Apply frosting as so desired.

Refrigerate for an hour before serving.

Keep cake in refrigerate due to the cream cheese frosting.

Looking for more cake recipes? Find them here.

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