The results are in. This is no ordinary carrot cake. I served it tonight and got rave reviews. Several commented on its lightness. I think that is a result of the manner in which you whip the oil into the eggs--at high speed-- aerating it. The crushed pineapple is a nice accent, as well as the coconut (which I'm usually not fond of). Here it provided a nice texture with the grated carrots.
1 1/2 cups (10 1/2 ounces) vegetable oil (I like peanut oil)
1 3/4 cups brown sugar
4 large eggs
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
1 1/i teaspoons of baking powder
2 teaspoons baking soda
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 1/2 cups finely grated carrots
8 oz can of crush pineapple, drained
1 cup of shredded coconut
Cake: Preheat the oven to 350°F. Lightly grease one 9 x 13-inch pan.
Beat the eggs till frothy, gradually add oil while beating on high. Add vanilla, then sugar, beat on med until smooth.
Mix the flour with the baking soda, baking powder, spices, and stir in. Add the drained pineapple, then carrots mix until just blended.
Pour the prepared pan. Bake the cake for 40 - 45 minutes, or until the cake tests done. Allow the cake to cool completely before frosting it. Cake can be inverted and removed from pan, but I didn't bother.
Cream Cheese Frosting
1/2 cup (1 stick) unsalted butter
one 8-ounce package cream cheese
1/4 teaspoon salt
1 teaspoon vanilla
4 cups of powdered sugar
Frosting: Beat the butter and cream cheese together until smooth. Add the salt and vanilla. Beat in the sugar. Add a teaspoon of milk or cream only if the frosting is too stiff to spread; add additional sugar if it's too thin.
Frost the 9 x 13-inch cake right in the pan. Save some of the frosting to color orange and green for carrot decoration.