Carrot Cake

From King Arthur Flour, a wonderful company and resource of great recipes. I did not have the pineapple although I love the sound of either the dried pineapple or the can of crushed pineapple. I substituted 1/3 c. golden raisins that I soaked in 2 T. Meyers rum. This cake easily serves 24 small squares, you don’t need more than that! I think you could also make this into a layer cake-2 or 3 8 or 9″ layers but you may need a little more frosting. Please excuse the bad photo as I had already cut up the cake and shared it with friends to get a whole picture!

4 large eggs
1 cup granulated sugar
3/4 cup brown sugar
2 teaspoons vanilla extract
3/4 cup (12 tablespoons) melted butter
3/4 cup vegetable oil
2 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon allspice
3 1/2 cups finely grated carrots
1 cup diced pecans or walnuts, toasted if desired
1 cup shredded unsweetened coconut (preferred) or sweetened coconut
1/2 cup diced dried pineapple*
*Substitute one 8-ounce can crushed pineapple, drained and squeezed dry, if preferred
3/8 cup (6 tablespoons) butter, room temperature
1 cup cream cheese, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
3 1/2 cups confectioners’ sugar, sifted
2 tablespoons milk, or enough to make frosting spreadable, if necessary.

Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan.
Combine the eggs, sugars, and vanilla in a large mixing bowl until smooth.
Mix the melted butter with the oil. With the beater running, add the oil mixture in a stream, beating until smooth.
In a separate bowl, whisk together the flour, leaveners, salt, and spices. Add these dry ingredients to the wet ingredients, stirring to make a smooth batter.
Stir in the carrots, nuts, coconut, and pineapple.
Spoon the batter into the pan, spreading it to the edges.
Bake the cake for 40 to 50 minutes, until the cake is golden brown, and a cake tester inserted into the center comes out clean.
Remove the cake from the oven, and cool in the pan.
To make the frosting: combine the butter, cream cheese, vanilla, and salt in a medium-sized bowl, and beat together until light and fluffy.
Add the sugar gradually, beating well.
Add the milk a little at a time, until the frosting is a spreadable consistency.
Spread frosting over the cake. Garnish with minced crystallized ginger, if desired.


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