Carrot Cake

Best Carrot Cake Ever

yield 2 – 8″layers

Butter (3sticks)

AP Flour (1 1/2 c)

Cake Flour (3/4c)

Baking Powder (1 1/2 tsp)

Baking Soda (1 1/2 tsp)

Cinnamon (1T)

Sugar (3/4 c)

Light Brown Sugar (3/4c)

Eggs (4)

Van X 1T

Pineapple bits (1 1/2 c) optional

Carrots Shredded from 5 medium carrots

Coconut (1cup)Cream Cheese Icing Yield 6cups

This recipe is enough to fill and ice one 3 layer 8″ cake or ice 24 cupcakes

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Cream Cheese (room temp) (3c)

Butter (room temp)(1 stick)

Confectioners Sugar(2 1/4cup)

Vanilla X clear 2tsp

Be sure not to overwhip this recipe or you may have a thin “soupy” icing.

This can be prevented by having your cream cheese and butter at room temperature before you begin and mixing everything just enough to combine

uniformly.

This icing can be stored in the refrigerator for up to a week, or you can freeze for up to 1 month.

Be sure to thaw completely before using and you will have to mix it on low speed with the paddle attachment to bring it back to a nice smooth consistency