Silver Palate Inspired Carrot Cake

Ingredients:

• 3 cups sugar (can use allulose for low carb)

• 3 cups unbleached all purpose flour (can use gluten free, 2 cups and 1 cup tapioca flour

• 1 tsp sea salt

• 1 T baking soda

• 1 T cinnamon

• 1 cup corn oil (can use avocado oil)

• 4 eggs lightly beaten

• 1 T vanilla extract

• 1 1/2 cups walnuts chopped ( can roast at 350 for 8 minutes before chopping)

• 1 1/2 cups shredded coconut (unsweetened)

• 1 1/3 cups shredded carrots (original recipe says to cook and pureed)

• 3/4 cups crushed pineapple (drained if canned)

Frosting:

• 8 ounces cream cheese (can use light)

• 6 T unsalted butter (room temperature)

• 3 cups powdered sugar

• 1 tsp vanilla extract

• juice of 1/2 lemon

Here’s How:

1. Preheat oven to 350 and grease tow 9” spring form pans or cake pans

2. Sift dry ingredients into a bowl.

3. Mix eggs, oil and vanilla, beat well and add to dry ingredients. (use an electric mixer)

4. Fold in walnuts, carrots, coconut and pineapple.

5. Pour into cake pans. and bang to remove air bubbles.

6. Bake until edges start pulling away from the sides and toothpick inserted in middle comes out clean, approximately 45 minutes. Watch cake and if it is browning too quickly, turn down to 325 and maybe add time.

7. Cool on a cake rack for a minimum of 1 hour.

8. Meanwhile make frosting by creaming butter with cream cheese(using an electric mixer)and slowly add powdered sugar making sure there are no lumps.

9. Stir in vanilla and lemon juice.

10. Chill until ready to spread.

11. A perfect wedding cake!