Classic Carrot Cake
2 3/4 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups sugar
1 cup vegetable oil
4 eggs
2 cups shredded carrots
1 cup flaked coconut (optional)
1 cup chopped walnuts
1 can (8 ounces) crushed pineapple, well drained
Cream Cheese Frosting:
1 (8 ounces) package cream cheese; softened
1/2 cup butter; softened
1 teaspoon vanilla extract
2 1/2 to 3 cups powdered sugar
Heat oven to 350 °F. Grease and flour 13 x 9 x 2-1/4-inch pan. Mix cake flour, baking powder, baking soda, salt and cinnamon in a large bowl. Beat in sugar; oil and eggs on low speed about 1 minute or until blended. Beat on medium speed 2 minutes, scraping bowl occasionally. Mix in remaining ingredients. Pour into pan. Bake 40 to 45 minutes or until cake spring back firmly when touched in center.
Frosting: Beat cream cheese, butter, and vanilla extract in a large bowl until smooth. Gradually beat in powdered sugar, 1 cup at a time until smooth.
Cool cake 10 minutes; remove from pan. Cool completely on wire rack. Frost with Cream Cheese Frosting. Serve immediately or refrigerate until ready to serve. Refrigerate any remaining cake.
Yield: 1 cake
