Carrot cake

Its requested by my friend to prepare carrot cake, she wanted to treat everybody in her office. Her collage was happy and enjoying the cake ^_^

source: joy of baking

Ingiderents:

1 cup walnuts, toasted and coarsely chopped

2 1/2 cup carrot, grated

2 cup all purpose flour

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

1 1/2 tsp cinnamon powder

4 large eggs

1 1/2 cup sugar ----> i reduced it up to 1 cup

1 cup sunflower oil

2 tsp vanila extract

1/2 cup pineapple crushed

Direction:

1. Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with parchment paper
2. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
3. In bowl of electric mixer, beat the eggs until frothy (about 1 minute).

4. Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes).
5. Add the oil in a steady stream and then beat in the vanilla extract.
6. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts
7. baked for 30-45 min
8. Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

Frosting:
· ¼ cup unsalted butter
· 227 gr cream cheese
· 2 cup powder sugar, I reduced it until 1 cup
· 1 lemon, grated

In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.