Carrot Cake

• 1 1/2 cup vegetable oil
• 2 cups sugar
• 3 eggs
• 2 cups flour*
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 2 teaspoons vanilla
• 1 teaspoon salt
• 1 cup unsweetened shredded coconut
• 1 cup walnuts**
• 1 20 oz can crushed pineapple, strained***
• 2 4oz jars carrot baby food

Frosting:

• 16 oz. cream cheese, softened
• 2 sticks unsalted butter, softened
• 3 cups powdered sugar
• 2 teaspoons vanilla extract

1. Preheat oven to 350º.
2. In a large bowl, stir all cake ingredients with a wooden spoon.
3. Grease a Bundt pan with cooking spray and pour in the batter. 2 round pans make a lovely layer cake, and a 13×9″ sheet pan makes a lovely sheet cake. Cupcakes are perfect here as well and usually take about 20-25 minutes bake yielding about 2 dozen.
4. Bake in preheated oven for 60 minutes, or until a cake tester comes out clean. 
5. Cool completely on a rack.
6. Now, let’s make the frosting. Beat 16oz cream cheese, 2 sticks unsalted butter and 3 cups powdered sugar together in a stand mixer.
7. Add 2 teaspoons vanilla and beat 4-6 minutes, until fluffy and white.
8. Use a bit of frosting to hold cake in place, then flip it out onto a stand or plate. Frost casually. Decorate with whole walnuts on top for extra nostalgia. 
9. Place cake in the fridge and let it get cold. I find it’s best after as much time in the fridge as possible, and It’s shelf-life is amazing! Like eat it on day 4 for breakfast kind of shelf-life.

*Gluten free All-Purpose 1:1 flour can be used.

**Any other nut can be used, or nuts can be left out all together.

***If you have a pineapple allergy, mashed bananas or apple sauce can be used.

https://danpelosi.com/recipe/moms-carrot-cake/