Emeril's Classic Carrot Cake With Fresh Coconut Walnut Frosting

Such a great recipe! I make it up for a gift when going to a new neighbor, or for dinner guests.

• Ready In: 1 hr
• Serves: 12

Ingredients

• 1  cup butter, room temperature, plus
• 2  teaspoons butter, room temperature
• 1⁄2 cup  vegetable oil
• 1  cup sugar
• 1  cup light brown sugar
• 2  cups all-purpose flour
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon ground cinnamon
• 1  pinch salt
• 4  eggs
• 3  cups  shredded carrots
• 1  cup  ground toasted walnuts
• 1  teaspoon pure vanilla extract
• 8  ounces  chopped toasted walnuts
• 2  cups coconut flakes
• 4  cups powdered sugar
• 1  cup  simple syrup

Directions

1. Preheat oven to 350 degrees.
2. Grease 3 round (9 inch) cake pans with 2 teaspoons.
3. of the butter.
4. In the bowl of an elctric mixer, fitted with a paddle, combine the 1/2 cup of the butter, oil, sugar and brown sugar.
5. Cream the mixture until smooth.
6. Sift the flour, baking powder, baking soda and salt into a small mixing bowl.
7. Add the eggs to the butter/sugar mixture, 1/2 cup at a time.
8. Add the carrots, ground walnuts and vanilla.
9. Mix well.
10. Pour the batter into the prepared pans and spread evenly.
11. Place in the oven and bake for about 25 to 30 minutes or until the center springs back when touched.
12. Remove from the oven and cool.
13. In the bowl of an electric mixer, combine the cream cheese and remaining 1/2 cup butter.
14. Mix well.
15. Add the walnut pieces and coconut.
16. Mix well.
17. Add the powdered sugar, 1 cup at a time and mix until the frosting is spreadable.
18. To assemble, slice each cake in half.
19. Place on half in the center of a serving plate.
20. Brush the top of the cake with the syrup.
21. Spread 1/2 cup of the frosting over the first layer.
22. Repeat the above process until all of the layers are used.
23. Ice the entire cake with the remaining frosting.
24. Refrigerate the cake for 30 mninutes.