Carrot Cake

 Grossy Pellossi dream carrot cake.

Cake:

1 ½ cup vegetable oil

2 cups sugar

3 eggs

2 cups flour*

2 teaspoons cinnamon

2 teaspoons baking soda

2 teaspoons vanilla

1 teaspoon salt

1 cup shredded coconut

1 cup walnuts

1 20 oz can crushed pineapple, strained

2 4oz jars carrot baby food

Frosting:

16 oz. cream cheese, softened

2 sticks unsalted butter, softened

3 cups powdered sugar

2 teaspoons vanilla extract 

Preheat oven to 350º.

In a large bowl, stir all cake ingredients with a wooden spoon.

Grease a Bundt pan with cooking spray and pour in the batter. 2 round pans make a lovely layer cake, and a 13x9" sheet pan makes a lovely sheet cake. 

Bake in preheated oven for 60 minutes, or until a cake tester comes out clean. 

Cool completely on a rack.

Frosting - Beat the cream cheese, butter and sugar together in a stand mixer.

Add 2 teaspoons vanilla and beat 4-6 minutes, until fluffy and white.

Use a bit of frosting to hold cake in place, then flip it out onto a stand or plate. Frost casually. Decorate with whole walnuts on top for extra nostalgia. 

Place cake in the fridge and let it get cold. I find it’s best after as much time in the fridge as possible, and It's shelf-life is amazing! Like eat it on day 4 for breakfast kind of shelf-life.