BEST CARROT CAKE

Ingredients

• 2 c. all-purpose flour
• 2 tsp. baking soda
• 2 1/4 tsp. ground cinnamon
• 1/2 tsp. salt
• 3/4 c. milk
• 1 1/2 tsp. fresh lemon juice
• 3 eggs
• 1 1/4 c. canned pumpkin, plain
• 1 1/2 c. granulated sugar

• 1/2 c. firmly packed brown sugar
• 1/2 c. vegetable oil
• 1 1/4 c. finely grated carrots
• 1 (oz.) can crushed pineapple, well drained
• 1 c. sweetened flaked coconut
• 1 c. chopped walnuts
• 1 container cream cheese frosting
• white chocolate curls, optional
• toasted flaked coconut, optional

Directions

In a medium bowl mix together flour, baking soda, cinnamon, and salt, set aside. Pour milk and lemon juice into a cup, mixture will look a little lumpy; set aside. In a large mixing bowl, beat together eggs, pumpkin, granulated sugar, brown sugar, and oil. Add milk mixture, carrots and pineapple. Beat well. Gradually beat in flour mixture. Stir in the coconut and walnuts. Pour batter into 2 greased 9 inch round cake pans. Bake at 350 for about 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely before frosting. Frost cake with cream cheese frosting. If desired garnish with toasted coconut flakes or white chocolate curls. To toast coconut, place in a single layer on a cookie sheet. Bake at 350 for 5 to 8 minutes or until lightly browned, stirring once half way between baking time. To make chocolate curls, use the largest holes of a grater to grate a white chocolate candy bar.