Birthday Cake

Instead of my usual Cherry Pie I decided to have Carrot Cake for my birthday this year. Rachel shared with us an awesome recipe from Magnolia Bakery and it was delicious.


Cake Recipe:
-2 cups all-purpose flour
-1 tsp baking powder
-1 tsp cinnamon
-1/2 tsp salt
-1 cup vegetable oil
-1 3/4 cups sugar
-3 large eggs (at room temperature)
-1 1/2 tsp vanilla
-2 cups lightly packed shredded carrots
- One 8 oz. can crushed pineapple in juice
-1 1/3 cup coarsely chopped toasted pecans
3/4 cup sweetened shredded coconut

Toast pecans by placing on baking sheet in 350 degree oven for 15 minutes or until lightly browned, set aside. (Set aside 1/3 cup for garnish)

-Preheat oven to 325.
-Grease and lightly flour two 9 inch round cake pans, then line bottoms with wax paper.
-In small bowl, sift together flour, baking powder, cinnamon, and salt. Set aside.
-In large bowl, beat together oil and sugar on medium speed with electric mixer.
-Add eggs, one at a time, and beat until light and thick (about 2 minutes).
-Add vanilla and beat well.
-Gradually add dry ingredients, beating until well incorporated.
-Stir in carrots, pineapple with juice, pecans and coconut.
-Divide the batter between pans and bake for 40-50 minutes, or until cake tester inserted in center comes out clean.
-Let layers cool in pans for 1 hour.
-Remove from pans and cool completely on wire rack.

Cream Cheese Icing
-2, 8oz packages cream cheese, softened and cut into small pieces
-6 tbsp unsalted butter, softened and cut into small pieces
-1 1/2 tsp vanilla
-5 cups confectioner's sugar

-Combine all ingredients except sugar into large bowl and mix on medium speed until smooth.
- Reduce mixer speed to medium low and add the confectioner's sugar one cup at a time. Scrape down sides of the bowl often. Once sugar is added, beat until fluffy (3-6 minutes).
-Refrigerate for 2-3 hours before using.

Once cake has cooled and icing refrigerated, ice between layers and on top and sides of cake. Sprinkle with 1/3 cup toasted pecans and refrigerate until serving.


** To make gluten free substitute all-purpose flour with rice flour. Don't forget to use the pans to coat the rice flour as well.**


We even made a gluten free version for friends which was just as good!