curable carrot cake

With a secret ingredient*.

CARROT CAKE
3 cups all purpose flour
2 3/4 cups sugar
1 TBSP baking soda
2 TSP ground cinnamon
2 TSP kosher salt
4 eggs, lightly beaten
1 1/2 cups corn oil
2 TSP vanilla extract
1 1/2 cups grated carrot (about one large carrot)
8 ounces carrot puree (I use two 4 oz jars of organic baby food!*)
1 cups shredded sweetened coconut

CREAM CHEESE ICING
3 1/2 cups powdered sugar
12 oz cream cheese
1/2 cup unsalted butter at room temp.
2 TSP vanilla extract
1/4 TSP kosher salt


PREHEAT OVEN TO 350°

Sift together the flour, sugar, baking soda, cinnamon and salt.

In a separate bowl whisk eggs, oil and vanilla. Add to dry ingredients mixing on low speed until incorporated.

Add grated carrot, puree, and coconut and mix.

Pour batter into your two greased 9 inch round pans. Bake in the center of the oven for 40-50 minutes until a knife comes out of the center clean.


TO MAKE THE ICING

Sift powdered sugar into a medium bowl.

In a separate bowl beat together a medium speed the cream cheese, butter, vanilla and kosher salt until smooth and fluffy (top photo).

Slowly add the powdered sugar until well blended (bottom photo).



Assemble cake by placing one cake flat side up on your platter. Spread part of the icing over the top then top with second cake flat side up and finish icing.



Pour a nice glass of white wine and eat your troubles away.