- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
|Butter, for the pan|
|2 cups||Powdered Sugar|
|2 cups||Cake Flour, plus more for the pan|
|1½ cups||Canola Oil|
|2 tsp||Baking Soda|
|3 cups||Finely Shredded Carrots|
|½ cup||Sweetened Flaked Coconut|
|1 tsp||Vanilla Extract|
|Pinch of Salt|
|Cream Cheese Icing:|
|6 oz||Cream Cheese, at room temperature, 12 tablespoons|
|1 Tbsp||Unsalted Butter, softened|
|1¼ cups||Powdered Sugar|
|½ tsp||Vanilla Extract|
Preheat the oven to 350°. Butter and flour a 9 inch square baking pan.
To make the carrot cake, in a bowl, beat together the eggs, powdered sugar, flour, canola oil, and baking soda with a mixer to mix. Stir in the carrots, coconut, vanilla, and salt and mix well. Spoon the batter into the prepared pan.
Bake for 30 minutes, or until a knife inserted in the center comes out clean. Remove from the oven and set the pan on a rack to cool.
Meanwhile, to make the icing, in a large bowl, beat together the cream cheese and butter with an electric mixer until creamy. Gradually add the powdered sugar and vanilla, and beat until smooth. When the cake is cool, spread the icing over the top. Serves eight.