Carrot Cake (Carrot Cake with Pineapple and Coconut) - A Beautiful Plate
"Carrot Cake with Lemon Cream Cheese Frosting - this carrot cake with pineapple and coconut is incredibly moist, lightly spiced, and very easy to prepare...."
INGREDIENTS
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2 cups (260g) Bob's Red Mill Organic Unbleached All Purpose Flour
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1 and 3/4 teaspoons baking soda
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2 teaspoons ground cinnamon
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1 teaspoon ground ginger
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3/4 teaspoon Diamond Crystal kosher salt
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1 and 1/4 cup (250g) granulated sugar
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zest of 1 lemon
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4 large eggs, room temperature
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1/2 cup (120 mL) avocado or other neutral vegetable oil
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1 cup (225 grams) drained canned crushed pineapple, pulsed in food processor until it reaches the consistency of applesauce
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2 teaspoons pure vanilla extract
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2 and 1/2 cups (315g) finely grated carrot (*about 5-6 large peeled carrots; I use my food processor grating blade to grate, then pulse the grated carrots in a food processor to get a finer grind)
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1/2 cup (50g) Bob's Red Mill unsweetened shredded coconut
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8 ounces (224g) full-fat block cream cheese, softened to room temperature
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1 and 1/2 sticks (12 tablespoons; 170g) unsalted butter, softened room temperature
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1/8 teaspoon Diamond Crystal kosher salt
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1 teaspoon pure vanilla extract
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zest of 1/2 lemon
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2 and 1/4 cups (270g) powdered sugar, whisked or sifted to remove any lumps
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toasted pecans, coarsely chopped (optional)
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