Makes: 12 servings
Time: About 1 hour
A great carrot cake bursts with spices, nuts, and coconut. This one also features pineapple, which lends a tropical note and ensures a tender crumb. Slather it with cream cheese frosting or leave unfrosted for a good snack cake.
1. Heat the oven to 350°F. Grease and flour the bottom and sides of two 9-inch or three 8-inch layer cake pans or a 13 × 9-inch baking pan.
2. Whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a large bowl and set aside. In a separate bowl, whisk together the oil, sugar, eggs, and vanilla. Stir the wet ingredients into the dry ingredients, then fold in the carrots, pineapple, nuts, and coconut until just combined.
3. Divide the batter evenly between the pans and bake until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs, about 40 minutes. Let the cakes cool in the pans for 5 minutes, then invert onto a rack to finish cooling. If the cake is in a rectangular baking dish, leave it in the pan.
4. Frost if you like. Store at room temperature, covered or wrapped well in plastic wrap, for no more than a few days.
BROWN BUTTER CARROT CAKE Brown butter adds oomph and nuttiness to the classic cake: Substitute brown butter for ½ cup of the vegetable oil: Melt 1 stick butter on the stove over medium-high heat. Watch it closely, stirring occasionally, until it turns a light amber color, about 5 minutes.
PECAN CARROT CAKE Toast the nuts to add flavor, not just crunch: Toast 1 cup pecans until golden brown and fragrant. Fold them into the batter with the carrots.
SWEET POTATO COCONUT CAKE Substitute grated sweet potato for the carrots and swap out the nuts for an additional ½ cup shredded unsweetened coconut.
BEET CAKE For beautiful color and subtle flavor: Substitute peeled and grated beets for the carrots. Omit the raisins.