Carrot cake

Ingredients:

Cake

• 3 cups granulated sugar
• 1.5 cups of vegetable oil
• 4 large eggs
• 1 tbsp vanilla extract
• 3 cups premium flour
• 1 tbsp. baking soda
• 1 tbsp. ground cinnamon
• 1 teaspoon of salt
• 1.5 cups walnuts, coarsely chopped
• 1.5 cups frozen shredded coconut, thawed
• 1.5 cups carrot puree (from about 6 boiled carrots)
• 3/4 cup canned pineapple chunks, drained

Glaze

• 2 packages of 220g cream cheese, room temperature
• 165 g unsalted butter, room temperature
• 6 cups powdered sugar
• 2 tsp vanilla extract
• 2 cups walnuts, finely chopped

Preparation:

1. Preheat oven to 350°F (175°C). Spray the bottoms of three 9-inch round cake pans with cooking spray, line them with parchment paper, and spray the paper with cooking spray.
2. Bake the cakes:
   
   Using a mixer, beat the sugar with the vegetable oil, eggs, and vanilla extract. Sift together the flour, baking soda, cinnamon, and salt. Fold the flour mixture into the sugar mixture. Add the walnuts, coconut, carrot puree, and pineapple and knead until smooth. Divide the batter evenly among the prepared pans.
3. Bake the cakes until a toothpick inserted into the center comes out clean, 40-45 minutes. Let the cakes cool in the pans for about 5 minutes. Run a knife around the edges of each pan and turn the cakes out onto wire racks, spraying them with cooking spray. Let the cakes cool completely before frosting.
4. Prepare the glaze:
   
   Combine the cream cheese and butter in a mixer bowl and beat until smooth. Slowly add the powdered sugar and continue beating until fully incorporated. Add the vanilla extract.
5. Using a large serrated knife, cut each cake layer in half horizontally. Place 1 cake layer on a cake plate and spread with 1/2 cup frosting. Continue stacking the remaining cake layers, spreading each layer with about 1/2 cup frosting. Frost the sides and top of the cake with the remaining frosting. Press chopped walnuts into the sides of the cake. Refrigerate the cake until ready to serve.
   
   Note
   
   Once the cakes have cooled, you can wrap each one tightly in plastic wrap and refrigerate overnight. They'll be easier to cut in half the next day.