Carrot Cake

This may be the best carrot cake we've ever had. It is the perfect use for a staple share item, especially if your carrots are past their prime. The towering cake is light and flavorful, as impressive to the eyes as it is to the taste buds. The sweetness of the pineapple blends perfectly with the nuttiness of the pecans. Finished with a creamy frosting and crunchy toppings, this irresistible cake will have you sneaking into the kitchen at night for another bite. 

Adapted from Maiev, Contributing Chef at 36 Lewis Street. 

Carrot Cake with Cream Cheese Frosting
Makes 8-10 servings

For the Cake

1 1/2 C vegetable oil
2 C sugar
4 Pat's Pastured eggs*
2 C flour, sifted
1 1/2 T cinnamon
2 t baking soda
1 1/2 t salt
2 1/2 C carrots, finely grated*
8 oz pineapple, crushed
2 C coconut, flaked
2 C pecans or walnuts, chopped

For the Frosting
16 oz Plain Angelito or cream cheese, room temperature* 
1/2 lb butter, room temperature
1 t vanilla extract
4 C confectioners sugar

*From this week's share

Method
1. Preheat oven to 350°
2. Using an electric mixer, beat together oil, sugar, and eggs until smooth and light
2. Combine sifted flour, cinnamon, baking soda, and salt. Gently fold dry ingredients into egg mixture
3. Grate carrots, then add to mixture along with crushed pineapple
4. Add 1 C nuts and 1 C coconut flakes to a food processor, then pulse (until finely chopped, but not a powder) and add to mixture above*
5. Spread the remaining nuts and coconut flakes on a parchment-lined baking sheet, then roast in the over until nuts are fragrant and coconut is golden brown. Set aside for decorating. 
6. Line the bottom of two 8-in cake pans with parchment paper (it will make for easy removal later!) Grease and lightly flour both pans completely, making sure to remove all excess flour
7. Pour the batter into the pans, then bake for 25 mins - 30 mins, or until a toothpick draws clean from the center of the cake
8. Let cool for 1 hour. Place the cakes in the refrigerator or freezer if you are short on time! 
9. Using the whip attachment of an electric mixer, combine the room temperature cream cheese and butter until light and fluffy
10. Add the vanilla extract, then gradually mix in the confectioners sugar on low speed, scraping the sides of the bowl periodically. Set frosting aside
11. Run a knife around the outside of the pans, then flip upside down to remove the cakes. Peel off parchment paper. Using a long bread knife, slice each cake in half horizontally to create four layers
12. Make sure cakes are completely cool, then begin to build the cake, spreading frosting between each layer. Frost the sides and top of the cake, then decorate with the toasted nuts and coconut
11. Slice and enjoy! 

*If you do not have a food processor, smash nuts with a sauté pan, rolling pin, or glass jar