Levy Restaurant Signature Homemade Carrot Cake
2 cups vegetable oil
2 2/3 cups granulated sugar
2 2/3 cups carrots, grated
1 1/3 cups walnuts
1 1/3 cups pineapple, crushed and drained
2/3 cup coconut flakes, sweetened
1/3 cup raisins
3 1/2 cups all-purpose flour
1 1/3 tablespoons baking soda
1 1/3 tablespoons baking powder
2 2/3 tablespoons cinnamon
1 teaspoon salt
6 ounces cream cheese
1/4 pound or 1/4 stick butter, unsalted, softened
2 tablespoons vegetable shortening
1 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1 cup walnuts, toasted
1 cup coconut flakes, toasted
Grease 2 (10-inch) cake pans and set aside.
Mix together in a large bowl the oil, sugar, eggs, carrots, nuts,
pineapple, coconut and raisins.
In another bowl, sift together the flour, baking soda, baking
powder, cinnamon and salt. Add the carrot mixture and blend. Pour
the batter into the cake pans and bake in a preheated 350 degree F
oven for 35 to 40 minutes or until done.
Remove from oven and cool for 30 minutes. Release the cakes from the
pans and cool completely before cutting and frosting. Cut cakes in 3
equal layers (a total of 6 layers). Assemble the carrot cake one
layer at a time. Finish the carrot cake with a layer of cream cheese
frosting on top. Do not frost the side of the cake. This gives the
cake that special homemade country-style look. Garnish with toasted
walnuts and coconuts.
Beat together the cream cheese, butter, and vegetable shortening for
15 minutes. Mixture must be very smooth and light. Add the
confectioners' sugar and the vanilla extract and mix until smooth
(about 3 minutes).
Recipe courtesy John McLean,
Executive Chef, Levy Restaurants Sports and Entertainment Group