Carrot Cake Recipe

Ingredients for the cake:

• 2 cups sifted flour
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1½ teaspoons salt
• 2 teaspoons cinnamon
• 1½ cups sugar
• 1¼ cups vegetable or canola oil
• 4 eggs
• 2 cups finely grated carrot
• 8½ oz. can of crushed pineapple, drained
• ½ cup finely chopped pecans (optional)
• 3½ ounces flaked coconut (optional)

For the cream cheese frosting:

• ½ cup butter
• 8 oz. cream cheese
• 1 teaspoon vanilla
• 1 pound confectioner's sugar, sifted

Directions for cooking:

1. Preheat your oven to 350 degrees F and grease and flour three 9-inch round cake pans or lined it w/glossy baking paper. 
2. Sift together the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. 
3. Put it in a bowl then add the sugar, oil, and eggs; mix well. Next, add the finely (coarsely) grated carrot, pineapple, pecans, and coconut. Blend thoroughly.
4. ​Distribute the batter evenly among the three pans as this cake has three layers; Using spatula or ladle for the evenly distribution of mixture to each pan ladle by ladle if you want to ensure even distribution without fussing with a scale.
5. Bake the cakes for 35-40 minutes. Be careful not to over-bake them! Because of the high amounts of sugar and add-ins, the cake can quickly crisp too much on the edges. Remove the pans from the oven and cool for around 15-20 minutes before taking out onto wire racks to cool completely. 
6. When the cakes are about to cool down, start preparing  your cream cheese frosting. 

• In the bowl of an electric mixer, combine the butter, cream cheese, and vanilla. 
• Cream on low to medium speed. With the mixer on low, gradually add the confectioner's sugar, scraping down the bowl as needed. If it looks too thick, add a little splash of milk. If it's too loose, add more confectioner's sugar.
• Frost the cake, spreading a thin layer between each layer of cake, then spread frosting on every side to cover the rest of the cake. Decorate the cake as you like it. 

• Then ready to serve. Enjoy! 

This recipe is adopted from http://thewoksoflife.com/2016/03/favorite-carrot-cake-recipe/.