Carrot Cake with Cream Cheese Frosting and Coconut

2 cups sugar

1 1/2 cups vegetable oil

2 teaspoons pure vanilla extract

4 eggs

2 cups flour

2 teaspoons cinnamon

1/2 teaspoon allspice

1 teaspoon nutmeg

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

4 cups grated carrots

1 cup chopped walnuts

Preheat oven to 350 degrees.

Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with the paddle attachment. Add the eggs, one at a time. In another bowl, sift together the remaining dry ingredients. With the mixer on low speed, add half of the dry ingredients to the wet ingredients. Add the grated carrots and walnuts. Add the rest of the dry ingredients. Mix until just combined.

Bake in 3 8-9" round pans until cake is set. About 30 minutes or more depending on your oven.

CREAM CHEESING FROSTING

8 oz cream cheese

6 tablespoons butter

3 cups confectioners sugar

1 teaspoon vanilla

juice of 1/2 lemon

coconut

Beat well until smooth.

I made 2 batches of frosting but had plenty left over. I sprinkled the top of the cake with coconut.

Lindsey Larsen