Carrot Cake with Pineapple and Pecans

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon freshly grated nutmeg
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 1/4 cups vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 3 cups finely grated carrots (about 1 pound)
• 1 cup crushed pineapple, drained well
• 3/4 cup sweetened shredded coconut
• 1 cup chopped toasted pecans
• 12 ounces cream cheese, softened
• 3/4 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1/2 cup chopped toasted pecans for the sides

Before you cook

• Butter two 9-inch round cake pans and line the bottoms with parchment.
• Peel and finely grate the carrots on the small holes of a box grater.
• Drain the crushed pineapple in a sieve, pressing out the juice.
• Toast and chop the pecans.

Steps

1. Heat the oven to 350 degrees Fahrenheit.
2. Whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg together in a bowl.
3. Whisk both sugars with the oil in a large bowl until smooth.
4. Whisk in the eggs one at a time, then the vanilla.
5. Fold in the dry ingredients with a spatula just until no flour shows.
6. Fold in the grated carrots, drained pineapple, coconut, and one cup of pecans.
7. Divide the batter between the two pans and smooth the tops.
8. Bake for 38 to 45 minutes, until the cakes spring back when pressed lightly in the center.
9. Cool the cakes in their pans for 20 minutes, then turn them out onto racks to cool completely.
10. Beat the cream cheese and butter until perfectly smooth, about 3 minutes.
11. Add the powdered sugar gradually on low speed, then beat in the vanilla and salt until fluffy.
12. Set one layer on a serving plate and spread a thick layer of frosting over it.
13. Set the second layer on top and frost the top and sides.
14. Press the remaining chopped pecans around the bottom edge of the cake.
15. Chill for 30 minutes before slicing.