This recipe was absolutely fantastic. At first I wasn't sure how the coconut and pineapple would taste, but they ended up blending in very well. I had dinner guests who were trying to guess what was so unique about the cake. Not being a fan of coconut myself, I cut the amount in half. It was still noticeable, but complementary.
Classic Carrot Cake
This version of the cake is a potluck and bake sale favorite; the addition of crushed pineapple helps to keep it sweet and moist.
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Credit: Todd Coleman
3⁄4 cup canola oil, plus more for pan
2 cups flour, plus more for pan
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. kosher salt
1 1⁄2 cups sugar
1⁄2 cup buttermilk
3 tsp. vanilla extract
4 eggs
2 cups finely grated carrots
1 cup canned crushed pineapple, drained
1 cup coarsely chopped walnuts
1 cup sweetened flaked coconut
1⁄2 cup raisins
8 oz. cream cheese, softened
8 tbsp. unsalted butter, softened
3 cups confectioners' sugar, sifted
Marzipan carrots for garnish
(see Making Marzipan Carrots)
1. Heat oven to 350°. Grease and flour a 9" x 13" baking dish; set aside. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt; set aside.
2. In a bowl, whisk together oil, sugar, buttermilk, 2 tsp. vanilla, and eggs; whisk into flour. Stir in carrots, pineapple, nuts, coconut, and raisins. Pour batter into prepared dish; smooth. Bake for 40–45 minutes. Let cool.
3. In a bowl, beat cream cheese and butter with a hand mixer until smooth. Add remaining vanilla and confectioners' sugar; beat until fluffy. Spread icing over cake; refrigerate. Garnish with marzipan carrots, if using.
SERVES 12–14
