Carrot cake is a classic for any bakery and we're happy to share this traditional recipe with you. This formula will make 3 10 inch single layer cakes or 1 double layer half-sheet cake. Bake just until a toothpick inserted into the cake comes out clean to avoid having a dry carrot cake. This cake may be made up to a month ahead and frozen (unfrosted and well wrapped).
Prepare Pans: 3 10-inch (3 inches deep) Round Cake pans by lining them with a circle of parchment paper and grease the sides of the pans. Preheat oven to 350°F (177°C).
In a 5-gallon mixer fitted with a whisk, whip eggs and sugar until light on medium speed.
Add the oil to the egg mix in a thin steady stream.
Combine the flour, cinnamon, salt and baking power in a large bowl stir well.
In a separate bowl combine the carrots nuts and coconut.
Add the dry ingredients to the egg/oil mixture and stir until just moist. Fold in the carrot mixture until evenly distributed. Divide between prepared pans (3lb 9.9 oz per pan).
Bake until the cake springs back to the touch, 40-50 minutes.
Cool completely on a rack. Remove from the pans, remove the parchment paper. Frost as desired. Our Lemon Cream Cheese Frosting (below) is an excellent choice.