Carrot Cake
Adapted by: Janet Ashworth (I made several changes until it was the way I wanted!)

2 2/3 cup flour
½ teaspoon baking soda
1 teaspoon salt
4 teaspoon baking powder
2 teaspoon cinnamon
7 cups grated carrots (medium grate, too fine and cake is really dense)
1 cup plus 2/3 cup sugar
5 sticks butter
1 cup brown sugar
5 eggs
1 ½ teaspoon vanilla
1 8oz can drained crushed pineapple (save the juice)
½ cup coconut
2 Tbs. grated orange zest
¾ cup finely chopped and toasted pecans (optional)


Heat oven to 350* F. Grease and flour pan. Whisk flour, salt, cinnamon, baking powder, and baking soda, set aside. Toss carrots with 1 cup sugar in colander set over bowl. Drain until 1 cup liquid is collected in bowl (20 to 30 minutes)(reserve liquid). Melt butter and cook until golden brown (about 8-10 minutes). Cool for 10 minutes and add rest of sugar and brown sugar. Add eggs one at a time, whisking before adding the next egg. Add vanilla. Add flour mixture, carrots, coconut and orange zest. Bake 40-45 minutes. If not quite done, reduce heat to 325 degrees and cook another 20 minutes or until center of cake reaches 205 to 210 degrees F. Cool for 15 min in pan and then turn out on rack and allow to cool completely.

I fill this cake with a cream cheese mousse. I take the reserved liquid from the carrots and pineapple and put them in a pan to boil. I reduce them for about 20 min. Then I add 2 Tbs. Apricot jam and cook another 2-3 min until boiling. Thicken by adding ½ c sugar and 2 Tbs. Corn Starch. Stir constantly until thick. Add ½ cup of this mixture to the cream cheese mousse.


Cream Cheese Mousse

1 Pkg Jello Instant French Vanilla Pudding 1 Envelope Dream Whip 1-1/2 cups light cream or heavy4 oz Philadelphia Cream Cheese softened 2 tsp pure vanilla extract 1 tsp Knox unflavored gelatin 1/4 cup cold water Pour powdered pudding and powdered Dream whip into medium bowl and add the light cream, blend on low speed with electric mixture until blended. Switch to high speed and beat 6 minutes scraping down sides occasionally with spatula. Add softened cream cheese and vanilla and beat another minute. Pour 1/4 cup water into small saucepan and sprinkle gelatin over it. Stir and the let stand for one minute. Heat gelatin mixture over medium heat until gelatin dissolves and mixture thins ad turns clear. DO NOT allow to boil. Remove pan from heat and set aside for a few minutes and allow mixture to cool off a bit. Don't let sit too long-it will begin to gel after about 10 mins. or so. Pour gelatin mixture into pudding mixture and beat thoroughly, scraping down sides of bowl for 1 minute. Cover tightly and refrigerate for at least 3 hours. When ready to fill cake mix with mixer until nice and creamy. If too thick add a little bit light cream until desired texture achieved. TIPS: recipe can be doubled-use a large bowl. Flavors develop when sitting over night. If cake you are filling is crumbly, pipe filling between layers and spread with knife dipped in hot water.

Frost with Wilton Cream Cheese Icing:
Cream Cheese Icing
Gently sweet Cream Cheese Icing has a surprising twist of orange zest. Great with Carrot Cupcakes!
Ingredients:
· 1 cup (2 sticks) butter, softened
· 2 packages (8 oz. each) cream cheese, softened
· 8 cups sifted confectioners' sugar (about 2 lbs.)
· 2 tablespoons milk
· 1 tablespoon orange juice
· 1 teaspoon orange zest
Makes: About 5 1/2 cups of icing.
Instructions
In medium mixer bowl, cream butter and cream cheese together until smooth. Add sugar one cup at a time and milk. Mix well. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.
NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.
I add 1 tsp. vanilla extract to this frosting.

Top Cake With:

Take about 2-3 Tbs. of coconut and add 1-2 Tbs. of your juice concentrate that you reduced and thickened. Put in a hot skillet and stir until “candied” and toasted. Consistency will change and you’ll know it is done.