Kitchen Sink Carrot Cake


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
  • 4 large eggs
  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 3/4 cup melted butter 12 tablespoons
  • 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 or sweetened coconut preferred
  • 1/2 cup diced dried pineapple*
  • *Substitute one 8-ounce can crushed pineapple drained and squeezed dry, if preferred
  • 3/8 cup butter 6 tablespoons, 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
  • 1/4 cup crystallized ginger optional
  1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
  2. Combine the eggs, sugars, and vanilla in a large mixing bowl until smooth.
  3. Mix the melted butter with the oil. With the beater running, add the oil mixture in a stream, beating until smooth.
  4. 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.
  5. Stir in the carrots, nuts, coconut, and pineapple.
  6. Spoon the batter into the pan, spreading it to the edges.
  7. 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.
  8. Remove the cake from the oven, and cool in the pan.
To make the frosting:
  1. combine the butter, cream cheese, vanilla, and salt in a medium-sized bowl, and beat together until light and fluffy.
  2. Add the sugar gradually, beating well.
  3. Add the milk a little at a time, until the frosting is a spreadable consistency.
  4. Spread frosting over the cake.
  5. Garnish with minced crystallized ginger, if desired.

Recipe courtesy and reprinted with permission of King Arthur Flour  

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