A word of warning: most carrot cakes are made with walnuts. Jenn detests walnuts; they taste like dirt to her. So, whatever you do, don’t make the mistake Lars did one year for her birthday, and put walnuts in a carrot cake that Jenn will eat. If you add walnuts to this recipe, Jenn will visit you specifically to “correct” you. By force. Don’t do it, particularly if you live somewhere that has an extradition treaty with the US.
Sift together:
450 ml flour
10 ml cinnamon
10 ml baking soda
5 ml salt
450 ml sugar
In a separate bowl, beat until fluffy:
4 eggs
Blend in and beat again:
350 ml vegetable oil
Combine with flour mixture and blend just until well-mixed. Add:
675 ml peeled & shredded carrots
Pour into a greased 22 cm x 32 cm pan and bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
While the cake is baking, make the frosting. Put into a mixer bowl:
250 g cream cheese
500 g powdered sugar
450 ml shredded coconut (optional)
125 g butter
Beat until well-blended and slightly fluffy. Add:
10 ml vanilla extract
After cake is baked and cooled, spread frosting over it.