Carrot Cake

This is the best Carrot Cake out there.  Period.

The recipe is a family classic, and in my humble opinion, should not be messed with in any way.  The coconut and pineapple are essential, but the flavors aren't overwhelming.  Even my coconut-hating husband loves this cake.  And I've managed to last 12 years without him figuring out what's in it (granted, he's not the most perceptive when it comes to cake), and I don't plan to spill those beans any time soon.  

The only modification I've ever made is to omit nuts from 1/2 of a batch when serving to a group of kids.  While all of my kids have eaten nuts and nut butters starting before 1, it seems like there are more and more parents out there holding off on nuts until well into the second year, and more and more kids suffering from nut allergies (I have my theories about how those two things - limiting exposure and a rise in allergies - are related, but that's a subject for another time).   I made the mistake of  serving them all with nuts on C's second birthday and one mom had to explain to her poor little guy that he had to wait till he got home to have a treat! 

Carrot Cake

• 2 Cups Unbleached All-Purpose Flour
• 2 cups granulated sugar
• 2 t cinnamon
• 1t salt
• 1t soda
• 3 cups shredded carrots (about 4 large or 6 small) (use a food processor to make it easy)
• 2 t vanilla
• 1 small can crushed pineapple
• 1 cup vegetable oil (I use canola but any mildly flavored oil will do)
• 1 cup shredded sweetened coconut
• 5 eggs
• 1 cup chopped nuts (roughly chopped for cake, finely for cupcakes)
• Cream Cheese Frosting

1) Preheat overn to 350.

2) Mix all dry ingredients thoroughly in bowl.

3) Mix all wet ingredients thoroughly in large bowl -or-if you're making cupcakes, place all wet ingredients except eggs in bowl of 11-cup food processor and process until finely chopped, then add eggs and vanilla and process to mix completely.

4) Combine wet and dry ingredients.

5) If you're making cake, prepare two 8-inch cake pans or 1 bundt pan by buttering and flouring and placing a circle of parchment paper in the bottom of each (not for bundt).  If you're making cupcakes, line 24 regular or 48 minis.

6) Pour (or scoop, for cupcakes) the batter into your pan and tap on counter to remove air bubbles.

7) Bake at 350 degrees until tester comes out clean, approximately 

• 1 hour for bundt
• 40 minutes for cake
• 30 minutes for regular cupcakes
• 20 minutes for minis

8) Cool completely on wire racks, then frost with cream cheese frosting

Cream Cheese Frosting

• 16 oz cream cheese, at room temp
• 1/2 cup butter, at room temp
• 2t vanilla
• 4 cups confectioner's sugar

1) Beat cream cheese, butter, and vanilla in mixer with paddle attachment until fluffy, scrape down sides.

2) Add 1 cup sugar at a time, mixing thoroughly and scraping down sides between each addition.

3) If you want to pipe it onto your cupcakes or cake, add a bit more confectioners sugar, up to 1/2 cup, and then place frosting in gallon ziplock, zip it up, and cut a corner.  If you want to do something fancy, put a tip in the bag before the frosting.  If you want to just slosh it on there, I wholeheartedly approve of that too: