Silvana's Carrot Cake

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Everyone loves my Carrot Cake. It takes me back to when I was working at my Aunt Bea's Restaurant "The Park Bench" in Florida. She had the best food and the best desserts ~ I had to learn to make it for myself :)

Ingredients:

3 cups all purpose flour
1/2 cup regular granulated sugar
1/2 cup of brown sugar
1 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 cups finely shredded carrots
3/4 cup vegetable oil
3 eggs
1  20 ounce can of crushed pineapple drained
3/4 cup shredded sweetened coconut
3/4 cup chopped walnuts
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
Frost with Cream Cheese frosting

Directions:

Grease and lightly flour 2 -9 1/2 inch round baking pans.
Note** You can use 2 or 3 round baking pans~ or 1 rectangular pan ~13 inch  by 9 inch
or  3   ~9 by 1&  1/2 inch round pans
Mix in a large bowl the flour, sugar, baking powder, baking soda and cinnamon.
Add the carrots, pineapple, oil,vanilla extract, lemon peel and eggs.
Beat until all the ingredients are combined with a mixer on low.
Add the walnuts and stir in.
Pour the batter in the prepared pans ~

Bake in a 350 degree oven for 35-40 minutes.
Remove from oven and from pans carefully.
Cool on a wire rack thoroughly.
**Sometimes I bake them ahead of time and more than I need -fridge or freeze them for the next occasion.

Ingredients for Cream Cheese frosting:

6-8 ounces of low fat or regular cream cheese -room temperature
1/2 cup of butter or margarine-room temperature
2 teaspoons of vanilla extract ~or lemon juice or ~lemon extract or water
2-3 cups of powdered sugar

Directions:

Beat the cream cheese, butter and vanilla until light and fluffy.
Gradually add the powdered sugar **Note add more gradually to achieve the desired consistency.
Frost the cooled cakes.
Top the carrot cake with some shredded coconut and walnuts if desired.

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