That Carrot Cake
You know how I can tell I’m an adult? I wanted carrot cake for my birthday.
Not just any carrot cake. That Carrot Cake. I received the recipe for That Carrot Cake from a friend during college. He’d gotten it from his mom, who’d gotten it from a neighbor, who’d gotten it from her aunt, etc. etc. etc. I ended up passing it on to HR Director at work a year or so ago, and now I’m passing it on to you.
It’s That Carrot Cake because I’ve been fiddling with the ratios in this recipe for years and years, and I’ve got the balance of moisture level and cinnamon batter flavor and carrot/walnut/coconut bits just right; that is, exactly how I like it. The original recipe came from a friend, but now it’s mine.
That Carrot Cake is so moist that it’s hard to ice; little moist chunks and crumbs keep wanting to fall off. Now I don’t even try to ice the whole thing — just a slip of frosting between each layer will do, and perhaps a light layer around the outside if you’ve got some extra.
That Carrot Cake has so much walnut in it that it might as well be called a walnut cake. The carrots are both shredded and grated, so that some smaller pieces melt into the batter while other, larger pieces hang around like flakes of carrot confetti. A good amount of coconut provides more chewy texture. Oh, and there’s pineapple in there. You don’t taste it, and I have no idea how it works, but that pineapple might be the secret ingredient that brings it all together, with just enough batter to hold everything in one piece.
That Carrot Cake
Makes 1 9×13-inch sheet cake, 3 8-inch round cakes, 24 cupcakes, etc.
butter and flour for pan(s)
2 cups flour
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup carrots, shredded on large holes of box grater
1 cup carrots, grated on small holes of box grater
1 cup fresh pineapple OR 1 8oz can of crushed pineapple with juice, undrained
1 1/2 cups chopped toasted walnuts
1/2 cup shredded, unsweetened coconut
Heat the oven to 350°F (180°C). Butter and flour your cake pan(s). If desired, you can line your cake pan(s) with parchment paper as well for cleaner release.
In a medium-sized bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon.
In a large bowl, combine the sugar, oil, eggs, and vanilla extract and stir until uniform. Add the dry ingredients to this mixture and mix well.
If using fresh pineapple, chop up the pineapple very fine, reserving any juice that is released from the fruit from the chopping, and add 1 cup of the chopped pineapple and accumulated juices to the batter. If using canned pineapple, just add the whole can to the batter, including juice.
Add both kinds of carrot, the toasted chopped walnuts, and coconut to the batter. Stir everything together and pour into your pan(s), dividing the batter up evenly if using smaller pans.
Bake for 50-55 minutes for a 9×13-inch pan, 35-40 minutes for two 8-inch pans, and about 25-30 minutes for cupcakes, or until a toothpick poked into the center of a cake comes out clean. Cool completely before unmolding from pan(s).
Vanilla Cream Cheese Frosting
Makes about 2 1/2 cups.
1 cup cream cheese, at room temperature
2 sticks (1 cup) butter, at room temperature
2 cups powdered sugar
2 teaspoon vanilla
Place the cream cheese in a medium-sized bowl and cream for 1 minute with a hand-held mixer or electric mixer, until the cream cheese is fluffy and smooth. Add the butter and continue creaming with the cream cheese for another minute or so until completely incorporated with the cream cheese. Scrape down the sides of the bowl with a silicone spatula. Add the powdered sugar, vanilla, and salt and cream for another 3-4 minutes, scraping down the sides of the bowl occasionally, until the frosting is light and fluffy.