Carrot Cake

Instructions

Cake

1. Preheat the oven to 325F. Grease and flour three 9-inch pans lined with parchment paper.
2. Combine the oil and sugar in a large mixing bowl. Mix well with a rubber spatula.
3. Add the eggs one at a time, mixing until well blended.
4. Combine the dry ingredients in a separate bowl and mix with a wire whisk.
5. Combine the buttermilk and vanilla in a liquid measuring cup.
6. Alternately add the dry ingredients and the buttermilk mixture to the egg and oil mixture, beginning and ending with the dry ingredients.
7. Scrape the sides of the bowl and continue to mix.
8. Slowly add the carrots, drained pineapple, pecans, and coconut.
9. Divide the batter evenly between the three prepared pans. Tap the pans on the counter to ensure there are no air bubbles.
10. Bake for 30 minutes. Test doneness by touching a cake top. If it springs back, it is done. If the indentation stays, it needs 2 to 3 minutes longer.
11. Cool the cakes for at least 10 minutes on a cooling rack before removing from the pans.
12. Prepare the cream cheese icing and ice the cooled layers.

Icing

1. Cream the butter and cream cheese in the bowl of a stand mixer for 3 minutes. At the end of the 3 minutes, scrape the bowl extremely well.
2. Add the vanilla extract and beat for 1 to 2 minutes.
3. Slowly add the confectioners’ sugar, beating on low to ensure the sugar does not fly out of the mixing bowl.
4. After each addition of confectioners’ sugar, scrape the bowl extremely well.
5. Once all the confectioners’ sugar is incorporated, beat on low speed for 3 minutes.
6. Spread icing between the cake layers and then on the top and sides of the stacked layers.