This amazing carrot cake has EVERYTHING in it, and is adapted from King Arthur Flour.

Get Organized!

1. Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

1. Preheat oven to 350°F. Lightly grease a 9×13 inch pan.
2. Combine eggs, sugars, and vanilla in a large mixing bowl until smooth.
3. Mix melted butter with oil.
4. Whisk together flour, baking powder, baking soda, salt and spices.
5. Mix together carrots, coconut, pumpkin seeds and pineapple.

Get Cooking!

1.  Slowly whisk oil mixture into egg mixture.
2. Add dry ingredients to wet ingredients, stirring to create a smooth batter.
3. Stir carrots, coconut, pumpkin seeds, and pineapple into batter.
4. Smooth batter into pan, spreading it to the edges.
5. Bake cake for 40-50 minutes, until golden brown and a toothpick inserted comes out clean.
6. Remove the cake from the oven and let cool completely.
7. 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.
8. Add the cream in small increments until the frosting is a spreadable consistency.
9. Spread the frosting over the cooled cake.