Kitchen sink carrot cake? That’s right; as in “everything but the…” While purists may argue over exactly what, beside carrots, is “allowed” in carrot cake, we throw all caution to the winds with this version. Pineapple, nuts, and coconut are all welcome here.
Kitchen Sink Carrot Cake
3/4cupmelted butter12 tablespoons
2cupsKing Arthur Unbleached All-Purpose Flour
1 1/2teaspoonsbaking powder
3 1/2cupsfinely grated carrots
1cupdiced pecans or walnutstoasted if desired
1cupshredded unsweetened coconut or sweetened coconutpreferred
1/2cupdiced dried pineapple*
*Substitute one 8-ounce can crushed pineappledrained and squeezed dry, if preferred
3/8cupbutter6 tablespoons, room temperature
3 1/2cupsconfectioners' sugarsifted
2tablespoonsmilkor enough to make frosting spreadable
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.