Scrumptious Carrot Cake

Today's Father's Day, and my dad requested his favorite cake, carrot cake. Though carrots may possibly be one of the weirdest things to put in a cake, they make this dessert incredibly delicious. Who knew that a vegetable could taste so good?

This particular recipe creates a dense, moist cake with cream cheese frosting enhances the natural flavors of the cake. It can be served room temperature, but personally I like it chilled.

Ingredients

Cake

• 2 cups sugar
• 1 cup oil
• 4 eggs
• 3 cups grated carrots
• 2 cups flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 3/4 cup ground coconut
• 1/2 cup chopped pecans

Cream Cheese Frosting

• 1 8-ounce package cream cheese
• 1/2 cup softened butter
• 1 teaspoon vanilla
• about 6 cups powdered sugar

Directions

Cake

1.  Preheat oven to 400 degree F. Lightly grease and flour two 9 inch round cake pans. Set aside.
2. Combine sugar and oil in a large mixing bowl.
3. Add eggs, mix well.
4. Add grated carrots.
5. Slowly stir in sifted dry ingredients.
6. Add coconut and pecans.
7. Pour batter into prepared pans. Cook for 14 minutes.
8. Reduce oven temperature to 325 degree F. Cook for an additional 15-20 minutes or until toothpick inserted in center comes out clean.
9. Remove from oven and allow to cool completely before frosting.

Cream Cheese Frosting 

1. Cream butter and cream cheese in large mixing bowl on high for about 1 to 2 minutes.
2. Mix in vanilla.
3. Gradually add powdered sugar and mix well.
4. Continue to beat frosting for 3 to 4 minutes, even after everything is combined.