Magnolia Bakery Carrot Cake

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 cup canola oil
• 1 3/4 cups sugar
• 3 large eggs, at room temperature
• 1 1/2 tsps vanilla
• 2 cups lightly packed shredded carrots
• 1-8oz can crushed pineapple in its own juice, with juice
• 1 cup coarsely chopped toasted pecans
• 3/4 cup sweetened shredded coconut

Directions

1. Preheat oven to 325. Grease and lightly flour 2 9x2 inch round cake pans, then line the bottoms with parchment paper. In a small bowl, sift together the flour, baking powder, cinnamon and salt. Set aside. In a large bowl, on medium speed of an electric mixer, beat together the oil and sugar. Add the eggs, one at a time, and beat until light and thick, about two minutes. Add the vanilla and beat well. Gradually add the dry ingredients, beating until well incorporated. Stir in the carrots, pineapple with juice, pecans and coconut, Divide the batter between the prepared pans and bake for 40-50 minutes or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on wire racks. When the cake has cooled, ice between the layers, then ice the top and sides of the cake with cream cheese icing. Garnish with toasted pecans if desired.

-Kristin Strobelt