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Categories:
Flour - unbleached white sugar brown sugar baking soda salt ground cinnamon ground ginger ground clove eggs canola oil buttermilk vanilla pineapple carrot walnuts coursely coconut sweetened Cream Cheese Frosting cream cheese butter vanilla confectioners sugar
Viewed: 36 - Published at: 9 years agoIngredients
- 2 1/2 cups all purpose flour unbleached
- 1 cup white sugar
- 1/2 cup brown sugar I prefer light brown
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground ginger
- 1/4 teaspoon ground clove
- 4 large eggs
- 3/4 cup canola oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 1/4 cup crushed pineapple drained
- 2 cups grated carrot finely
- 1 cup chopped walnuts coursely
- 1 cup shredded coconut sweetened
- cream cheese frosting
- 16 ounces cream cheese softened
- 4 ounces unsalted butter softened
- 1 tablespoon vanilla extract
- 4 cups confectioners sugar to taste
Method
- Preheat oven to 350°. Butter 2 (9-inch) round cake pans
- In a large mixing bowl: combine flour (sifted), baking soda, salt, cinnamon, ginger, nutmeg and clove. Whisk ingredients to ensure the mixture is well blended
- In a separate mixing bowl: lightly beat eggs. Add in canola oil, buttermilk, vanilla and crushed pineapple. (Personally, I prefer to include the drained pineapple juice from the crushed pineapples for flavor, but its up to you.) Mix until ingredients are well blended
- Gradually add in the dry ingredients mixture to liquid mixture, mix well. Take note that the brown sugar has not formed any clumps -- you can break the clumps up easily with a brisk whisking
- Using a paddle-like attachment to gently fold in carrots and walnuts (if you've decided to include the shredded coconut, fold it in with carrots and walnuts)
- Divide batter evenly among prepared pans and bake until a wooden pick inserted in center comes out clean, approximately 26-28 minutes. Let cool in pans for 10-15 minutes. Remove from pans and let cool completely on wire racks before frosting
- For the frosting: in a large mixing bowl, beat cream cheese and butter until smooth. Add in vanilla. Gradually add in the sugar, beating until smooth. Refrigerate (covered) until ready to use.
- Once completely cooled, generously frost between each cake layer and on top and sides of cake. Optional: lightly dust sides with ground walnuts (or a nut of your liking) and dress top of cake with chopped walnuts.
