Dorie Greenspan's Carrot Cake

cooking.nytimes.com

Noelle Eliza Reid Bott

subheading: FOR THE CAKE:

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons ground cinnamon

¾ teaspoon salt

3 cups grated carrots (you can grate the carrots in a food processor fitted with a shredding blade)

1 cup coarsely chopped walnuts or pecans

1 cup shredded coconut, sweetened or unsweetened

½ cup moist, plump raisins (dark or golden) or dried cranberries

2 cups sugar

1 cup canola or safflower oil

4 large eggs

subheading: FOR THE FROSTING:

8 ounces cream cheese, at room temperature

1 stick (8 tablespoons) unsalted butter, at room temperature

1 pound (3 ¾ cups) confectioners

1 tablespoon fresh lemon juice or ½ teaspoon pure lemon extract

½ cup shredded coconut, optional

Toasted finely chopped nuts and/or toasted coconut, for topping, optional

Directions at cooking.nytimes.com

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