Sunday Nite Dinner

Carrot Cake with Cream Cheese Frosting Recipe

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 1/2 cup vegetable or canola oil
• 4 large eggs
• 2 cups carrots (4-5 medium carrots), peeled
• 8 ounces crushed pineapple, lightly drained
• 3 1/2 ounces coconut flakes

• 8 ounces cream cheese, softened but still cool
• 4 ounces (1 stick) butter, softened but still cool
• 1 teaspoon vanilla
• 16 ounces confectioners’ sugar

1. Adjust oven rack to middle position; heat oven to 350°F. Grease 13 by 9-inch baking pan with vegetable oil. Line bottom of pan with parchment and oil.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
3. Shred carrots using small holes of box grater; set aside. In bowl of standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat eggs, granulated and brown sugars on medium-high until thoroughly combined, about 45 seconds. Reduce speed to low; with mixer running, add oil in slow, steady stream. Increase speed to high and mix until mixture is light in color and well emulsified, about 45 to 60 seconds longer.
4. On low speed, add the dry ingredients until just combined. By hand stir in the carrots, pineapple and coconut until well combined. Pour into cake pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes. On a wire rack, cool cake to room temperature in pan, about 1-2 hours.
5. Mix cream cheese, butter, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment ( or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute.
6. Run paring knife around edge of cake to loosen from pan. Invert cake onto wire rack, peel off parchment, then invert again onto serving platter. Using icing spatula, spread frosting evenly over surface of cake. Cut into squares and serve.

Makes one 13 by 9-inch cake

[Directions adapted from Cook’s Illustrated]