Carrot Cake Upside Your Head

Submitted by criscodisco Uploaded by Schpyder

I work with a crazy old lady, and today is her ten millionth birthday.

She loves carrot cake, so I decided to make several to take into work tonight. I couldn't find another carrot cake recipe here, so I thought you might like to watch.

Now, you'll be seeing double this time, because I'm making two cakes, but I figured you would only want a recipe for one. So here's what you'll need:

Ingredients

Cake:

• 3 medium-sized carrots, peeled
• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 cup corn oil
• 3 eggs, lightly beaten
• 2 teaspoons vanilla
• 1 cup chopped walnuts
• 1 cup shredded coconut (sweetened variety)
• 3/4 cup canned crushed pineapple, drained

Frosting:

• 8 ounces cream cheese, softened
• 6 tablespoons butter, softened
• 3 cups confectioners' sugar, sifted
• 1 teaspoon vanilla extract
• 2 tablespoon lemon juice

Method

Carrot Cake

• Peel your carrots, and roughly chop 2 of them.

• Throw the chopped carrots in a pot and cover with water, and simmer for about 10 minutes.

• And shred their friend, and set aside.

• Drain the carrots that were simmering, and throw in a food processor or blender, and puree that shit.

• Sift the flour, sugar, baking soda and cinnamon into a large bowl. Sifting helps the flour absorb more of the liquid, and makes for a moister, softer cake. Add the oil, eggs and vanilla; beat well. Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.

• Take whatever you're cooking it in. You can do in in a glass baking dish, or like me, taking 2 9-inch round foil cake pans, to make a 2-layer cake. Grease you pan, and line with parchment or wax paper. Grease that shit, too.

• Now, throw into a 350F oven. The cooking time depends on what you're cooking it in. Mine took about 40 minutes. Since my stove is gas, I rotated the cakes between the middle shelf and the top shelf, to maintain regular temperatures. You'll know it's done with a toothpick comes out clean, when sticking it down into the cake. Cook them on a rack for ten minutes:

• After 10 minutes, flip your cake out onto the rack. You might need to run a thin knife around the edge of the pan to loosen it, but for the most part it should plop right out. Let cool completely.

• Fuck yeah, look at that!

Frosting

• Awesome. Now, let's make some frosting.
• Put your softened butter and cream cheese into a large mixing bowl, and mix well.
• Slowly add your confectioners sugar, while mixing.

• Don't do like I did, and start mixing too fast:

• Add your vanilla, and lemon juice. Mix, and you've got icing.

• Ice your cake dependant on what type you made. If it's two like mine, you'll put one on a platter, ice the top, and lay the second on that. Then ice the whole thing.

• I won't show you a final product because, well, I royally suck at icing cakes. I always have. Whenever someone makes a salty comment about it, I just tell them to taste it.