Carrot Cake that Hits the Spot!

There's something about carrot cake that makes you believe it's good for you.  Maybe it's because I'm getting my daily vegetable intake or maybe because it tastes so light and not too sweet that you just can't stop eating it!  Regardless of however many calories are in this cake, it is just so good that I am willing to do an hour of Jillian Michaels work-out to burn it off. 

I usually make carrot cake in a square cake pan, but today I was feeling adventurous and decided to make an entire round cake with two layers.  I didn't add any coconut inside the cake, but toasted sweetened shredded coconut on the sides and top after I spread cream cheese frosting over it.  I think the coconut flakes add a nice finish to the cake and a great texture when you bite into it.  Below is the recipe:

Carrot Cake

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
4 eggs
3/4 cup canola oil
3/4 cup granulated sugar
1 cup brown sugar
1/2 cup sour cream
3 cups peeled and shredded carrots
1 cup toasted sweetened shredded coconut

Preheat oven to 350 degrees F.  Grease two 9-inch round cake pans and dust with flour.   In a bowl, sift the flour, baking soda, baking powder, cinnamon, and salt together.  In a another bowl, beat the eggs, oil, granualted sugar, brown sugar, and buttermilk until completely mixed.  Stir the flour mixture on low speed 1 cup at a time into the egg mixture until just combined.  Fold in the carrots.  Pour the batter evenly between the prepared pans.  Bake for about 40 minutes.  Place 1 cake layer on a plate.  Spread the cream cheese frosting over the top (see recipe below).   Place the second cake layer on top.  Spread the remaining frosting over the top and sides of the cake.  Press 1 cup toasted sweetened shreeded coconut evenly onto the sides and top of the cake. 

Cream Cheese Frosting
1 lb cream cheese
6 tablespoons unsalted butter
1 1/4 cups confectioners sugar
1 1/2 teaspoons vanilla extract

Bring the cream cheese and butter to room temperature.  Using an electric mixer, beat the cream cheese and butter together on medium-high speed until smooth.  Reduce the speed to low, add the sugar, and beat until smooth.  Beat in the vanilla.