Ingredients
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 (8 ounce) can crushed pineapple, drained
1 1/4 cups vegetable oil
3 eggs
2 cups sugar
2 cups finely shredded carrots
1 cup chopped nuts
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Preheat oven to 350°F. Grease a 13-by-9-inch baking pan and set aside. In a large mixing bowl, using a wooden spoon (do not use a mixer), combine oil and sugar until blended. Add eggs, one at a time, mixing well after each addition, and vanilla. Gradually add dry ingredients, stirring until well blended. Add shredded carrots, chopped nuts, pineapple and coconut and mix just until combined. Bake for 50 minutes or until top of cake springs back when lightly touched. After cake has cooled, top with cream cheese frosting or serve plain. Cream Cheese Frosting: Cream together the cream cheese and butter. Add confectioners' sugar, milk, vanilla and most of the toasted coconut. Let cake cool completely and spread frosting on top. Decorate top with toasted coconut, if desired. Variation: Substituting 1 teaspoon of lemon zest for the vanilla and 1/2 teaspoon of fresh lemon juice for the milk will produce a nice lemony frosting.
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution