Lion House Carrot Cake

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“It is better to offer no excuse than a bad one.” –George Washington

Recipe from Lion House Cakes and Cupcakes.

Cake

  • · 2 cups all-purpose flour
  • · 1 teaspoon salt
  • · 1 teaspoon baking soda
  • · 2 teaspoons cinnamon
  • · 1/2 cup coconut
  • · 1/2 cup chopped walnuts
  • · 1/2 cup raisins
  • · 2 cups sugar
  • · 1 cup vegetable oil
  • · 4 eggs
  • · 3 cups peeled and grated carrots

Cream Cheese Frosting

  • · 2 8-ounce packages cream cheese,softened
  • · 1/2 cup butter, at room temperature
  • · 5 cups powdered sugar, divided
  • · 2 teaspoons vanilla

Preheat oven to 350˚ F. Lightly grease and flour two 9-inch round or square cake pans or a 9×13-inch cake pan and set aside. For cake: Whisk together flour, salt, baking soda, and cinnamon in a large bowl and set aside. Combine coconut, walnuts, and raisins in a food processor or blender and process until very fine (or chop with a knife until very, very fine). In a large mixing bowl, combine sugar and oil and mix well. Add eggs, one at a time, beating until creamy. Add dry ingredients and mix until well blended. Add ground nut mixture and grated carrots and beat until blended. Divide batter equally into pans and bake 40 to 45 minutes. Allow to cool 10 minutes before removing from pans and placing on cooling racks. When completely cool, frostwith cream cheese frosting.

For frosting: Beat cream cheese until smooth. Add butter and mix until blended. Add 3 cups powdered sugar and beat until blended. Add remaining powdered sugar and vanilla and beat until smooth and fluffy. Do not over-mix or frosting will be runny.

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