Carrot Cake

Anna and I are taking a cake decorating class this summer. She found this class on craigslist and signed us up for it. It is 4 classes and they provide the cakes and frosting every week for just 60$ total. We take home a cake every week as well. For those located in the Provo area that are interested the blog is betheicingonthecake.blogspot.com. Lyndsey (the teacher) does this beginners class several times a year, but also holds other workshops as well. We had our first class on Thursday, and this is the result. It was a lot trickyer than I thought it would be, but it is a lot fun.
So while we are on the subject of cakes, I will post the famous Carrot Cake Recipe. This is the Food Nanny's recipe from her cookbook, The Food Nanny Rescues Dinner. Liz Edmunds has a show on BYU TV, but I also have attended one of her workshops in person. That is where I first tried this Carrot Cake for myself. It is the most moist and delicious I have tasted, and anyone who has tried it also agrees. This cook book is one of my favorites. I will write more about that later.

Carrot Cake

2 c. flour
2 tsp. cinnamon
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 c. sugar
1 1/4 c. canola oil
4 eggs
4 c. peeled and grated carrots (4 or 5 large carrots)
1 c. coconut

1. Preheat the oven to 350 degrees and grease two 9 inch round cake pans. Cut two 9 inch diameter circles out of parchement paper or wax paper and place in the bottom of each pan. Spray again and dust with flour. Shake out the excess.
2. Mix together (in a seperate bowl) the flour, cinnamon, baking powder, baking soda and salt and set aside.
3. In a large bowl of an electric mixer, beat the sugar, oil, and eggs on low speed until well-blended. Mix in the dry ingredients just until blended. Flod in the carrots and coconut. the batter will be thick. Divide the batter evenly into the prepared pans. Bake 35 to 45 minutes util a toothpick inserted in the center comes out clean.
4. Cool in the pans on a wire rack for 10 minutes. Loosen the layers around the edges with a knife. Carefully invert each layer by placing another rack directly over the layer and turning all upside down. Tap on the pan to loosen the layer. Carefully peel of the paper. Cool completely on the racks. Meanwhil, make the frosting (listed below).
5. To frost the cake, place one layer top side down on a cake plate. Spread with half the frosting. Place the second layer top side up on the frosting. Spread the remainder of the frosting of the cake. (No need to frost the side of the cake).

Almond Scented Cream Cheese Frosting

3 c. powdered sugar
1 (8 oz) package cream cheese at room temperature
5 Tbsp butter at room temperature
1 tsp vanilla
1 tsp almont extract

1. Beat until well blended and smooth enough to spread. Avoid over beating, which may make the frosting too soft.