4cupsfreshly grated carrots (peel first before grating)(about 5 large carrots
1cupsweetened shredded coconut
FOR THE ALMOND-SCENTED CREAM CHEESE FROSTING:
1block (8 ounces)cream cheese, softened
5Tablespoonssalted butter, softened
1 teaspoon almond extract
Preheat oven to 350 degrees F. Grease and flour two 9-inch round cake pans. Set aside.
FOR THE CAKE: Sift flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Set aside.In a large bowl mix together sugar, oil and eggs with a hand mixer, on low speed, until well blended. Mix in the dry ingredients just until blended. Fold in the carrots and coconut.
Divide batter evenly into the prepared pans. Bake 35 to 45 minutes, or until a toothpick inserted in center comes out clean.Cool pans on a wire rack for 10 minutes. Loosen the cake edges with a knife. Carefully invert each layer by placing another rack directly over the layer and turning upside down. Tap on the pan to loosen the cake onto rack. Cool cakes completely on the racks.
ALMOND-SCENTED CREAM CHEESE FROSTING: Sift the powdered sugar into a large bowl. Add the cream cheese, butter, vanilla and almond extract. Beat with a hand mixer, on low speed, until well-blended and smooth enough to frost cake with.
TO FROST CAKE: Place one layer top side down on a cake plate/platter. Spread top with half of the frosting. Place second layer on top, top-side down. Frost top of cake with remaining frosting. (I don't frost the sides because I love the look of it.)Slice cake and serve! Cover and store leftover cake in the refrigerator for up to 5 days.