Tristina's Carrot Cake

My sister in law Tristina is an amazing gourmet chef. Her carrot cake is proof of it. While it is based on the recipe from <A HREF="http://www.amazon.com/SILVER-PALATE-COOKBOOK-MANHATTANS-CELEBRATED/dp/B001G6TBTS/ref=sr_1_3?ie=UTF8&s=books&qid=1273720479&sr=8-3-spell">Silver Palate</A>, she introduces her own ideas making the cake incredibly delicious.

Ingredients:

• 3 cups unbleached all purpose flour
• 3 cups granulated sugar
• 1 teaspoon salt
• 1 tablespoon baking soda
• 1 table ground cinnamon
• 1 ½ cups corn oil
• 4 large eggs lightly beaten
• 1 tablespoon vanilla extract
• 1 ½ cups coarsely chopped walnuts Tristina's Secret: big pieces
• 1 ½ cups shredded coconut
• 1 1/3 cups shredded carrots Tristina's Secret: Use a cheese shredder, large holes as if you were shredding cheese for pizza
• ¾ cups drained crushed pineapple

Preheat oven to 350. Grease two 9 inch spring from pans. Sift dry ingredients into bowl. Add oil, eggs and vanilla. Beat well .Fold in walnuts ,coconut ,carrots and pineapple. Pour batter into pans. Set on middle rack bake for 50 minutes (Note: It may take longer... just check), until have pulled away from sides and a cake tester inserted in center comes comes out clean. Cool cake on a cake rack for 3 hours , then frost.

Cream-Cheese Frosting

• 8 ounces cream cheese , at room temperature
• 6 tablespoons sweet butter , room temperature
• 3 cups confectioners’ sugar
• 1 teaspoon vanilla
• Juice of half a lemon. Tristina's Secrete: This is a must

Mix cream cheese and butter. Slowly sift in sugar, continue beating until fully incorporated. Stir in vanilla and lemon.

It pairs well with Prosecco.

Enjoy!