- 2 cups shredded carrots
- 8 oz crushed pineapple, drained
- 3/4 cup sweetened, shredded coconut
- 3/4 cup finely chopped pecans
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract or 1 teaspoon vanilla paste
- 2 cups all-purpose flour or 2 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg, freshly grated if possible
- 1/2 teaspoon salt
Sift together dry ingredients. You can use waxed paper if you don’t want to dirty an extra bowl. Stir wet ingredients together completely. (There are no raisins in my cake. I dislike raisins.) Add dry ingredients. Mix in one bowl, put in prepared pans, and bake at 350F for about 20-25 minutes. Frost with cream cheese frosting after the cake is completely cooled.
Frosting: 1 stick unsalted butter, 1 8 oz package full-fat cream cheese, 1 1lb box 10x (confectioners) sugar, 1 teaspoon vanilla, milk if you need it. Beat butter and cream cheese together until smooth, add vanilla, then add 10x sugar carefully. If you are not careful, you will have a cloud of sugar dust. If too stiff, dribble in milk by the teaspoon until it reaches spreading consistency.