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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Italian cream carrot cake Recipe

Brought to you by Captain Henderson House B&B

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Cook Time: 30 min	Prep Time: 15 min
Yield: 12 servings

Ingredients:
Х ╜ cup of unsalted butter
Х ╜ cup shortening
Х 2 cups granulated sugar
Х 2 cups all-purpose flour
Х 1 teaspoons baking soda
Х 1 teaspoon ground cinnamon
Х ╜ teaspoon salt
Х 5 large eggs, separated
Х 1 tablespoon pure vanilla extract
Х 1 cup buttermilk
Х 1 ╜ cups grated carrots
Х 1 cup flaked coconut
Х ╜ cup chopped toasted pecans
Nutty Cream Cheese Frosting
Х 8 ounces cream cheese (for icing recipe below)
Х ╜ cup unsalted butter (for icing recipe below)
Х 1 (1-pound) box confectioners' sugar (for icing recipe below)
Х 1 tablespoon pure vanilla extract (for icing recipe below)
Х 1 cup chopped toasted pecans (for icing recipe below)
Х 1 cup toasted coconut

Instructions:
Preheat the oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
In a large bowl, cream the butter and shortening with an electric mixer until creamy. Gradually add the sugar, beating well. Add the egg yolks one at a time, beating until blended after each addition. Add vanilla and beat until blended.
In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.
Add the dry ingredients, alternating with the buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut and grated carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts.
Beat the egg whites until stiff peaks form; fold into batter.
Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
For the frosting: In a large bowl, cream together the cream cheese, butter and vanilla until light and fluffy. Add the sugar gradually, beating constantly.
When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with toasted pecans and coconut, add a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and garnish with remaining coconut and pecans.
May be refrigerated over night loosely covered in saran wrap.
Bring to room temp before servingЕЕ.

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