Carrot Cake

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Ingredients

• 3 cups unbleached all-purpose flour
• 2 cups sugar
• 1 tsp salt
• 1 TBSP baking soda
• 1 TBSP cinnamon
• 1 1/2 cups olive oil
• 4 large eggs, lightly beaten
• 1 TBSP vanilla extract
• 1 1/2 cups shelled walnuts, chopped
• 1 1/2 cups sweetened, shredded coconut
• 2 cups carrots, finely grated
• 1 cup crushed pineapple, drained

Frosting Ingredients:

• 12 ounce cream cheese, at room temperature
• 9 TBSP unsalted butter, at room temperature
• 3 3/4 cups powdered sugar
• 1 1/2 tsp vanilla extract
• 3 TBSP lemon juice
• Extra whole or chopped walnuts, for topping

Directions

1. Preheat the oven to 350°F and prepare two 9-inch cake pans. Cut out rounds of parchment paper and place at the bottoms of the cake pans. Butter the top of the wax paper rounds.
2. Sift dry ingredients into a bowl. Add oil, eggs, and vanilla. Combine until dry ingredients are moistened. Fold in chopped walnuts, coconut, carrots and pineapple.
3. Pour batter into pans. Set on the middle rack of oven and bake at 350°F for 45 to 50 minutes (shift positions of cakes front-to-back if necessary about halfway through), until edges have pulled away from sides and a toothpick or sharp knife tip inserted into the center of the cakes comes out clean.
4. Remove the cakes for the oven and set on wire racks until cooled completely.
5. While the cake is cooling, make the frosting. In a stand mixer with a paddle attachment or using a hand mixer, beat together the cream cheese and butter. Slowly sift in the powdered sugar and beat until mixture is free of lumps. Stir in vanilla and lemon juice.
6. Once cakes have cooled, remove from the pans and frost. Sprinkle top with chopped walnuts or arrange walnut halves in a crown around the top.