Nature's Bin Carrot Cake

For all of you who love our carrot cake, here's the recipe, if you'd like to make it yourself!

Carrot Cake

1 1/2 cups sugar (we use evaporated cane juice)

2 eggs

2 1/2 cups unbleached flour, all purpose

1 1/2 tsp. baking soda

2 tsp. cinnamon

1 1/8 cup corn oil

2 tsp. vanilla

3/4 cup crushed pineapple, drained

2 1/2 cups shredded carrots

1 1/2 cups shredded coconut

3/4 cup chopped nuts (walnuts or pecans)

Butter and flour a 9 x 12 inch pan. Blend the flour, baking soda and cinnamon in a separate bowl. In your electric mixer bowl, beat the sugar and eggs on high, until they are pale and fluffy and not grainy. On a slower speed add the flour mixture until just blended. Add the oil, vanilla and pineapple and mix til blended. Add the last three ingredients and mix in gently by hand. Pour into your prepared pan. Smooth out the top and push batter into corners to minimize the center bump. Bake at 350 degrees for 45 min. or until it tests done at the center. (A toothpick inserted in the center comes out almost clean, no wet batter clinging to it.)

Frosting

1 1/4 sticks butter, softened (do not cheat, you can taste the difference!)

1 1/4 pkg. cream cheese (8 oz.), softened

2 tsp. vanilla extract, use a good, real extract. You can taste it in this.

2 cups powdered sugar

Whip the butter until very smooth and pale. Add the cream cheese and whip again until smooth and fluffy, about 10 minutes. Add the powdered sugar on slow speed and when fully incorporated, whip on high speed until light and smooth.

When your cake is fully cooled, frost it right in the pan if you're going casual. You can also turn it out onto a tray or cake board and frost it more elegantly, if you wish. It tastes great either way.