Matt’s Carrot Cake
12 servings
2 cup sugar
1 t salt
1 1/2 cups vegetable oil
1 t ground cinnamon
4 large eggs
3/4 t ground nutmeg
2 cups all purpose flour
3 cups finely grated peeled carrots (about 1 pound)
2 t baking powder
1/2 cup chopped pecans (about 1/2 ounce)
2 t baking soda
1/2 cup raisins
Directions:
Lightly grease three 9-inch-diameter cake pans with 1 1/2 inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.
Pour batter into prepared pans, dividing equally. Bake at 325 until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)
Frosting
3 - 8 ounce cream cheese, room temperature
3/4 cup sweetened cream of coconut
3/4 cup unsalted butter, room temperature
1 t vanilla extract
2 cups powdered sugar
1/2 t (scant) coconut extract
Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread, about 30 minutes. Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Chill 1 hour.