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Growing Chefs! Ontario “Kitchen Sink” Carrot Cake

"Kitchen Sink" Carrot Cake

This amazing carrot cake has EVERYTHING in it, and is adapted from King Arthur Flour.”
Difficulty
Intermediate
Yield
Makes 1 9x13" cake
Ingredients
4 large eggs, room temperature1 cup granulated sugar3/4 cup brown sugar2 teaspoons vanilla extract3/4 cup unsalted butter, melted3/4 cup grapeseed oil2 cups all purpose flour1 1/2 teaspoons baking powder1 teaspoon baking soda1 1/2 teaspoons salt2 teaspoons cinnamon1/2 teaspoon nutmeg1/8 teaspoon allspice3 1/2 cups carrots, finely grated1 cup shredded coconut, unsweetned1/2 cup dried pineapple diced, OR 1 8 oz can crushed pineapple, drained and squeezed dry1 cup pumpkin seeds

Frosting

Ingredients
6 tablespoons butter, room temperature1 8 oz package cream cheese, room temperature1 teaspoon vanilla extract1/8 teaspoon salt3 1/2 cups confectioners sugar, sifted2 tablespoons cream, or enough to make frosting spreadable
Equipment
Measuring cupsMeasuring spoonsBowls of various sizesWhiskSpatula9x13 inch baking panGraterCan openerElectric handheld whisk

Get Organized!

Gather your mise en place; get together all of the equipment and ingredients needed for the recipe before you get started.

Get Prepped!

Preheat oven to 350F. Lightly grease a 9×13 inch pan.

Combine eggs, sugars, and vanilla in a large mixing bowl until smooth.

Mix melted butter with oil.

Whisk together flour, baking powder, baking soda, salt and spices.

Mix together carrots, coconut, pumpkin seeds and pineapple.

Get Cooking!

Slowly whisk oil mixture into egg mixture.

Add dry ingredients to wet ingredients, stirring to create a smooth batter.

Stir carrots, coconut, pumpkin seeds, and pineapple into batter.

Smooth batter into pan, spreading it to the edges.

Bake cake for 40 – 50 minutes, until golden brown and a toothpick inserted comes out clean.

Remove the cake from the oven and let cool completely.

To make frosting, combine the butter, cream cheese, vanilla, and salt in a bowl. Beat together until light and fluffy. Gradually add sugar, beat well.

Add the cream in small increments until the frosting is a spreadable consistency.

Spread the frosting over the cooled cake.