Karottenkuchen | I love German Food

Ingredients

• 4 – 8 ounces jars of carrot baby food or 1 ¾ cup carrot puree, (baby food)
• 2 eggs
• 1 cup canola oil
• 2 cups +2 tablespoons flour
• 1 ½ cups sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 tablespoon maple syrup
• ½ teaspoon cinnamon
• 1 cup evaporated milk
• 1 cup white granulated sugar
• 3 egg yolk, beaten with 1 teaspoon water
• 1/2 cup butter or margarine
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 cup flaked coconut
• 1 tablespoon of cornstarch
• ½ cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 4 cups powdered sugar
• 1 tablespoon milk
• Preheat oven to 350 degrees, gently spray 2 – 9 inch round baking pans with cooking oil and set aside.
• Mix all of the ingredients listed above together until smooth and there are no chunks. Pour batter into the prepared pan, making sure to divide evenly.
• Place in preheated oven and bake for 25 minutes. Remove from oven and place on cooling rack until completely cooled.
• While cake is cooling prepare frostings. Make German Chocolate Cake Frosting first, so that it has time to cool.
• Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools. Let the frosting completely cool.
• Dessert