Carrot Cake with Cream Cheese Icing

Directions

Carrot Cake 

1. Preheat oven to 350°F (176°C). Lightly grease a 9 x 13 cake pan.
2. In a medium bowl combine Kinnikinnick All Purpose Flour Blend, cinnamon, baking soda and salt. Set aside.
3. In a large bowl combine sugar, oil, vanilla and eggs. Mix until combined.
4. Slowly add dry ingredients, mixing after each addition until fully incorporated.
5. Add carrots, pineapple and coconut. Mix until combined.
6. Pour batter into cake pan, spread evenly.
7. Bake preheated oven for 55 - 60 minutes.
8. Remove from oven and cool completely.

Cream Cheese Icing

1. In a medium bowl beat cream cheese until smooth (approx. 5 - 7 minutes).
2. Add butter and beat until soft.
3. Slowly add icing sugar 1 cup at a time, scraping bowl down after each addition.
4. Add vanilla and mix until icing is light and fluffy.
5. Refrigerate in an air-tight container until ready to use. 

Royal Icing  (Decorations)

1. Mix egg white until soft peaks. Slowly add icing sugar and continue to mix until smooth (icing should be thick enough to pipe).
2. Divide icing between 2 small dishes.
3. Add  1 - 2 drops orange food colouring to one dish (for carrots). Mix until combined. Place Orange Royal Icing in a piping bag with a #3 writing tip. Set aside.
4. Add  1 - 2 drops green food colouring to 2nd portion (for leaves). Mix until combined. Place Green Royal icing in a piping bag with a small leaf tip. Set aside. 
5. Refrigerate until ready to use.   

Assembly

1. Spread Cream Cheese Icing evenly over Carrot Cake.
2. Use the Orange Royal Icing to pipe a carrot design. Start towards the inside of the cake with a small point working towards the outer edge (getting wider as you go to the top).
3. Using the Green Royal Icing, pipe two leaves at the top of each carrot (outside edge of cake).
4. Refrigerate cake until ready to serve.
5. For best results, remove Carrot Cake from refrigerator one hour prior to serving. 
6. Cut cake into 15 portions (3 x 5) 

Yields 15 servings