Yield: 2 10” cake rounds
3 3/4 cups sugar
4 1/2 cups vegetable oil
12 eggs, room temperature
3 vanilla beans or 3 Tbls vanilla extract
6 cups All Purpose Flour
2 Tbls Baking Powder
1 Tbls plus 1 1/2 tsp Baking Soda
2 Tbls ground cinnamon
1/2 tsp whole nutmeg, grated
1/2 tsp ground clove
6 cups carrots, peeled and grated fine
1 18 ounce can crushed pineapple, drained well
2 1/2 cups walnuts, toasted and chopped
Bowl 1, whisk sugar and oil together well, set aside.
Bowl 2, cut vanilla beans in half and scrape the beans into eggs, whisk together, add to bowl 1 (sugar and oil) whisk to incorporate. Set aside.
Bowl 3, sift ingredients together, add to bowl 1 and 2 mixture whisking just until incorporated.
Bowl 4, with rubber spatula, fold the grated carrots, crushed pineapple, and chopped walnuts together and fold into bowls 1, 2, and 3 mixture. Do not over mix.
Prepare 2 10” round cake pans by spraying with cooking spray and placing parchment paper to cover bottom of pans.
Pour batter evenly into pans and bake @350 for 40-50 minutes or until toothpick inserted in middle come out clean. Let cool slightly and run a small knife around edges to loosen cake from
pan. Flip cakes out onto a cooling rack. When room temperature, wrap cakes in plastic wrap and refrigerate 4 hours or overnight.
3 lbs. cream cheese room temperature
6 cups powdered sugar
1 Tbls vanilla extract
In mixer with mixing paddle or with hand mixer, mix cream cheese until soft and fluffy. Add powdered sugar and vanilla extract and mix until combined and no lumps.