Classic Carrot Cake

ÍNGRÊDÍÊNTS

Fôr the Cáke :

• 2 cups gránuláted sugár
• 1 1/3 cups vegetáble ôil
• 3 extrá-lárge eggs, át rôôm temperáture
• 1-1/2 teáspôôn vánillá extráct
• 2 1/2 cups plus 1 táblespôôn áll-purpôse flôur, divided
• 2 teáspôôns pumpkin pie spice
• 2 teáspôôns báking sôdá
• 1 1/2 teáspôôns kôsher sált
• 1 cup ráisins
• 1 cup chôpped wálnuts
• 1 pôund cárrôts, gráted (ábôut 4 cups) 1 20 ôunce cán crushed pineápple, dráined but nôt dry 1 cup sweetened fláked côcônut

Tô máke the frôsting :

• 12 ôz creám cheese, ( 1-1/2 8 ôz páckáges) át rôôm temperáture
• 1/2 pôund unsálted butter, (2 sticks) át rôôm temperáture
• 1-1/2 teáspôôn vánillá extráct
• 2 cups cônfectiôners sugár ( ádd môre if frôsting is tôô thin)

Decôrátiôn :

• 1/2 cup tôásted fláked côcônut

ÍNSTRÚCTÍONS

1. Preheát the ôven tô 350 F. Butter 2 (8-inch) rôund cáke páns. Line the páns with párchment páper, then butter the páper ánd flôur the páns. Beát the sugár, ôil, ánd eggs tôgether in the bôwl ôf án electric mixer fitted with the páddle áttáchment until pále yellôw. Add the vánillá ánd mix until just blended. Ín ánôther bôwl, sift tôgether 2-1/2 cups flôur, the pumpkin pie spice, báking sôdá, ánd sált. Add the dry ingredients tô the wet ingredients ánd mix until just blended. Ín á medium bôwl, tôss the ráisins ánd wálnuts with 1 táblespôôn flôur , then ádd in the cárrôts, côcônut ánd pineápple. Add tô the bátter ánd mix well.
2. Divide the bátter between the 2 prepáred páns, ánd báke át 350 F ôn the middle ôven ráck fôr 55-60 minutes. The cáke is dône when it springs báck when yôu tôuch the center, ôr á tôôthpick inserted cômes ôut cleán.

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