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Directions In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Pour into a greased 13×9-in. baking pan. For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners’ sugar and vanilla; beat until smooth.
In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. Pour into a greased 13×9-in. baking pan.
It needs enough carrots to give it a subtle earthy flavor, but not enough to make it taste vegetal. The cream cheese frosting has to be tangy enough to balance out the sweetness, but not sour. The whole thing needs to be beautiful, too.
The Most Unique: Cook’s Illustrated Carrot Layer Cake This cake is a four-layered rectangular cake that gets coated in chopped nuts. Although it was a bit of a project to make, it was totally worth the effort. The cake was light and fluffy and perfectly moist.
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