Ingredients
2 cups all-purpose flour
1 tsp fine salt
2 tsp baking powder
1 tsp baking soda
½ tsp ground ginger
2 tsp cinnamon
2 cups white sugar
1 cup coconut oil (or vegetable oil)
4 large eggs
¼ cup melted butter
2 heaping packed cups raw finely grated carrots (or more for a moister cake)
1 can (8 oz) finely crushed pineapple, drained
½ cup finely chopped pecans
½ cup finely chopped walnuts
for the frosting
¼ cup unsalted butter, softened
8 oz cream cheese, softened
1½ tsp vanilla, or to taste
about 3 cups powdered sugar, or to taste
Directions
Preheat oven to 350°.
In a large bowl, combine flour, salt, baking powder, baking soda, ginger, and cinnamon, then set aside.
In another bowl, add sugar and eggs; whisk until well combined and pale yellow.
In a small sauté pan over low heat, add butter and coconut oil until just melted. Gradually whisk into the egg and sugar mixture until combined. Add carrots, crushed pineapples, and nuts (optional) and stir with a spatula. Add dry ingredients and stir to incorporate.
Pour batter into a lightly buttered 9×13 pan and bake for 40-45 minutes or until a toothpick comes out clean when testing from the center. Allow to cool completely before adding frosting.
While the cake is cooling, add butter, cream cheese, and vanilla to a mixing bowl. Using the whisk attachment, cream together ingredients until well combined and smooth. Scrape down the whisk attachment and add powdered sugar. Blend, slowly at first, until light and fluffy . Add more powdered sugar to taste.
Spread frosting evenly over the cake and chill in the refrigerator for at least 2 hours.