Tropical Carrot Cake
 
Makes 1 (9-inch) cake
Ingredients
  • 1¼ cups (250 grams) granulated sugar
  • 1 (8-ounce) can (227 grams) crushed pineapple
  • ½ cup (112 grams) canola oil
  • 2 large eggs (100 grams)
  • 1 teaspoon (4 grams) vanilla extract
  • 1½ cups (188 grams) all-purpose flour
  • 1½ teaspoons (3 grams) ground cinnamon
  • 1 teaspoon (5 grams) baking powder
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ teaspoon (1 gram) ground ginger
  • ½ teaspoon (1 gram) ground nutmeg
  • ¼ teaspoon (1.25 grams) baking soda
  • 1½ cups (161 grams) lightly packed grated carrot
  • ½ cup (64 grams) golden raisins
  • ½ cup (57 grams) chopped walnuts
  • ½ cup (42 grams) sweetened shredded coconut
  • Crème Fraîche Frosting (recipe follows)
  • Garnish: Candied Carrots (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C). Spray a 9-inch springform pan with baking spray with flour. Line bottom of pan with parchment paper.
  2. In a large bowl, whisk together sugar, pineapple, oil, eggs, and vanilla.
  3. In a medium bowl, stir together flour, cinnamon, baking powder, salt, ginger, nutmeg, and baking soda. Add flour mixture to sugar mixture, whisking just until combined. Add carrot, raisins, walnuts, and coconut, and fold just until combined. Pour batter into prepared pan. Smooth top with an offset spatula.
  4. Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Spread Crème Fraîche Frosting on top of cake. Refrigerate until ready to serve. Garnish with Candied Carrots before serving, if desired.
Recipe by Bake from Scratch at https://bakefromscratch.com/tropical-carrot-cake/