2 cups (8 oz) grated carrots, preferably organic
2 cups (9 oz) good quality, all-purpose flour (preferably unbleached, and not enriched)
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 cup (5 oz) sugar
1/2 cup (2.5 oz) dark (or light) brown sugar
1/2 cup (4 oz) melted butter
1/2 cup (4 oz) light olive oil, or other similar oil
2 tsp baking powder
1 1/2 cups (12 oz liquid measure) crushed pineapple (well-drained)
1 cup (3 oz) flaked or shredded coconut (proplyene glycol free)
*optional (3/4 cup (6 oz) chopped walnuts or pecans)
CREAM CHEESE FROSTING
3 oz butter, at room temperature
6 oz cream cheese, at room temperature
10 oz powdered sugar
1 tsp vanilla
1/4 tsp salt (if using unsalted butter)
approximately 2 or 3 tbsp milk
Prepare a 9" x 13" pan (butter and flour) and set oven to 350ºF (175ºC).
Sift the first five dry ingredients into a large bowl and set aside.
Place next five ingredients (eggs, sugars, butter and oil) in a bowl and beat until well mixed.
Add grated carrots, pineapple, coconut (and nuts, if using) and stir thoroughly.
Next, add the bowl of sifted ingredients, mix well, and pour into prepared pan.
Place the pan in the oven and bake for approximately 35 to 40 minutes, or until a skewer or cake tester inserted in the center comes out dry. Set aside to cool (leave in pan.)
Meanwhile, prepare the...
TO MAKE FROSTING
Mix butter and cream cheese together until well blended (it is very important to have these at room temperature, or you'll fight to get them creamed together, and you'll lose.)
Add vanilla and powdered sugar, then add milk a little at a time, until a smooth spreading consistency is reached. Once the pineapple carrot cake is completely cool, spread the frosting over the top.
Cake may be served immediately after frosting, or else kept refrigerated until ready to serve.