Carrot Cake (Southern-Style, Traditional)

1. 1

   ["Preheat oven to 350u00b0. Butter 2 (9-inch) round cake pans", "In a large mixing bowl: combine flour (sifted), baking soda, salt, cinnamon, ginger, nutmeg and clove. Whisk ingredients to ensure the mixture is well blended", "In a separate mixing bowl: lightly beat eggs. Add in canola oil, buttermilk, vanilla and crushed pineapple. (Personally, I prefer to include the drained pineapple juice from the crushed pineapples for flavor, but its up to you.) Mix until ingredients are well blended", "Gradually add in the dry ingredients mixture to liquid mixture, mix well.

2. 2

   Take note that the brown sugar has not formed any clumps -- you can break the clumps up easily with a brisk whisking", "Using a paddle-like attachment to gently fold in carrots and walnuts (if you've decided to include the shredded coconut, fold it in with carrots and walnuts)", "Divide batter evenly among prepared pans and bake until a wooden pick inserted in center comes out clean, approximately 26-28 minutes. Let cool in pans for 10-15 minutes. Remove from pans and let cool completely on wire racks before frosting", "For the frosting: in a large mixing bowl, beat cream cheese and butter until smooth. Add in vanilla. Gradually add in the sugar, beating until smooth. Refrigerate (covered) until ready to use.", "Once completely cooled, generously frost between each cake layer and on top and sides of cake.

3. 3

   Optional: lightly dust sides with ground walnuts (or a nut of your liking) and dress top of cake with chopped walnuts."]

* Per serving · 4 servings · Values may vary.