Carrot Cake Recipe

Ingredients:

Cake:

3 medium-sized Carrots (peeled)
2 cup all-purpose Flour
2 tsp Baking Soda
1 cup Walnuts (chopped)
1 cup Coconut (shredded)
3/4 cup Pineapple (canned, crushed and drained)
1 cup Corn Oil
3 Egg (beaten)
2 tsp Cinnamon
2 cup Sugar
2 tsp Vanilla

Frosting:

8 oz Cream Cheese (soft)
2 tblsp Lemon Juice
3 cup confectioners Sugar (sifted)
6 tblsp Butter (soft)
1 tsp Vanilla Extract

How to make {actual-title}:

Chop and peel two carrots.
Pour chopped carrots into a pot, cover them with water and let them simmer
for about 10 minutes.
Drain the carrots that were simmering, and put them in blender to make puree.
Next grate the un-chopped carrot:
Sift flour, sugar, baking soda and cinnamon into a large bowl.
Add oil, eggs and vanilla.
Mix them well in the mixer.
Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.
Take 2 foil cake pans, to make a 2-layer cake.
Line with wax paper and lubricate it.
Add cake mixture to cake tins.
Bake it into a preheated oven at 350 F for about 40 minutes.
Let it cool for about 10 minutes on rack.
Flip carrot cake after ten minutes.
If needed run a thin knife around the edge of the pan to loose cake.
Let it cool completely.
To make frosting for the carrot cake, pour softened butter and cream cheese in a mixing bowl and mix well.
Mix confectioner's sugar slightly.
Add vanilla and lemon juice.
Mix well to make frosting.
Place one cake on a platter.
Frost top, and lay the second on that and then frost the whole thing.