Carrot Cake - from "the Silver Palate"
3 cups flour
3 cups granulated sugar
1 tsp salt
1 tbl baking soda
1 tbl ground cinnamon
1 1/2 cups corn oil
4 large eggs - lightly beaten
1 tbl vanilla extract
1 1/2 cups chopped walnuts
1 1/2 cups shredded coconut
1 1/3 cups prueed cooked carrots
3/4 cup drained crushed pineapple
1) Preheat oven to 350*. Grease two 9-inch layer cake pans lined with wax paper.
2) sift dry ingredients into a bowl. Add oil, eggs and vanilla. Beat well. Fold in walnuts, coconut, carrots, pineapple.
3) pour batter into prepared pans. Set on middle rack of the oven. Bake for 30 to 35 minutes, until edges have pulled away from sides and a cake tester inserted comes out clean.
40 Cool on a cake rack for 3 hours. Fill cake and frost sides with cream-cheese frosting. Dust w/ powdered sugar.
Frosting
8 oz. cream cheese at room temperature
6 tbl sweet butter at room temperature
3 cups confectioners' sugar
1 tsp vanilla extract
juice of 1/2 lemon (optional)
1) cream together cream cheese and butter in a mixing bowl
2) slowy sift in confectioners' sugar. Continue beating until fully incorporated. Mixture should be free of lumps.
Stir in vanilla and lemon juice
