Ingredients
Yields 10 servings
For the cake:
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
¾ teaspoon salt
3 cups grated carrots
1 cup coarsely chopped walnuts
1 cup shredded coconut (sweetened or unsweetened) (I did not use this)
½ cup moist, plump raisins (dark or golden) (I did not use this)
2 cups sugar
1 cup canola oil (I used 1/2 cup oil and 1/2 cup unsweetened applesauce)
4 large eggs
For the frosting:
8 ounces cream cheese, room temperature
1 stick ( 8 tablespoons) unsalted butter, at room temperature
1 pound or 3 and ¾ cups confectioners’ sugar, sifted
1 tablespoon fresh lemon juice or ½ teaspoon lemon extract
½ cup shredded coconut (optional)
Finely chopped toasted walnuts and/or toasted shredded coconut (optional)
Preparation
