Emeril's Classic Carrot Cake With Fresh Coconut Walnut Frosting

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 cup butter, room temperature, plus
• 2 teaspoons butter, room temperature
• 1/2 cup vegetable oil
• 1 cup sugar
• 1 cup light brown sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
• 4 eggs
• 3 cups shredded carrots
• 1 cup ground toasted walnuts
• 1 teaspoon pure vanilla extract
• 8 ounces chopped toasted walnuts
• 2 cups coconut flakes
• 4 cups powdered sugar
• 1 cup simple syrup

Recipe

• 1 preheat oven to 350 degrees.
• 2 grease 3 round (9 inch) cake pans with 2 teaspoons.
• 3 of the butter.
• 4 in the bowl of an elctric mixer, fitted with a paddle, combine the 1/2 cup of the butter, oil, sugar and brown sugar.
• 5 cream the mixture until smooth.
• 6 sift the flour, baking powder, baking soda and salt into a small mixing bowl.
• 7 add the eggs to the butter/sugar mixture, 1/2 cup at a time.
• 8 add the carrots, ground walnuts and vanilla.
• 9 mix well.
• 10 pour the batter into the prepared pans and spread evenly.
• 11 place in the oven and bake for about 25 to 30 minutes or until the center springs back when touched.
• 12 remove from the oven and cool.
• 13 in the bowl of an electric mixer, combine the cream cheese and remaining 1/2 cup butter.
• 14 mix well.
• 15 add the walnut pieces and coconut.
• 16 mix well.
• 17 add the powdered sugar, 1 cup at a time and mix until the frosting is spreadable.
• 18 to assemble, slice each cake in half.
• 19 place on half in the center of a serving plate.
• 20 brush the top of the cake with the syrup.
• 21 spread 1/2 cup of the frosting over the first layer.
• 22 repeat the above process until all of the layers are used.
• 23 ice the entire cake with the remaining frosting.
• 24 refrigerate the cake for 30 mninutes.