Classic Carrot Cake

By dorchuk

Ingredients

• 3/4 cup canola oil, plus more for pan
• 2 cups flour, plus more for pan
• 2 tsp. baking powder
• 2 tsp. baking soda
• 2 tsp. ground cinnamon
• 1 tsp. kosher salt
• 1 1/2 cups sugar
• 1/2 cup buttermilk
• 3 tsp. vanilla extract
• 4 eggs
• 2 cups finely grated carrots
• 1 cup canned crushed pineapple, drained
• 1 cup coarsely chopped walnuts
• 1 cup sweetened flaked coconut
• 1/2 cup raisins
• Frosting
• 8 oz. cream cheese, softened
• 8 tbsp. unsalted butter, softened
• 3 cups confectioners' sugar, sifted
• Marzipan carrots for garnish (see Making Marzipan Carrots)

Preparation

Step 1

the addition of crushed pineapple helps to keep it sweet and moist.

1. Heat oven to 350°. Grease and flour a 9" x 13" baking dish; set aside. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt; set aside.

2. In a bowl, whisk together oil, sugar, buttermilk, 2 tsp. vanilla, and eggs; whisk into flour. Stir in carrots, pineapple, nuts, coconut, and raisins. Pour batter into prepared dish; smooth. Bake for 40-45 minutes. Let cool.

3. In a bowl, beat cream cheese and butter with a hand mixer until smooth. Add remaining vanilla and confectioners' sugar; beat until fluffy. Spread icing over cake; refrigerate. Garnish with marzipan carrots, if using.