Cake_Carrot

Based on a recipe from Devin Thompson on FB (friend of Andrea Zanin)

Ingredients - Cake

Wet

1 ¼ cups oil
2 cups granulated sugar
3 eggs room temperature

Dry

240g 2 cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon -3/4 tsp ginger
1/2 tsp nutmeg

Add-ins

280g 2 cups grated carrots
120g 1 and 1/2 cup shredded unsweetened coconut
1 cup chopped nuts optional
1 tsp vanilla
1 cup Dole crushed pineapple not drained! {use the pineapple in JUICE not syrup} 160g chunks 80g syrup

Cream Cheese Frosting:

½ cup butter softened
8 ounces cream cheese softened
1 teaspoon vanilla
1/2 pound powdered sugar

top with toasted pecans or coconut if desired

Instructions

Preheat oven to 350 degrees.
Combine Wet ingredients. Add Drr ingredients. Stir in #3 ingredients.
Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don’t stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You’re looking for an inserted toothpick to come out clean.
Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

For the frosting: - Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth. - Invert the cake onto a cake plate or stand. - Apply a generous dollop of frosting and spread…