175 g all-purpose flour, plus more for dusting
3 g baking powder
3 g baking soda
¾ cup (150 g) brown sugar
⅝ cup (150 ml) vegetable oil
2 loosely packed cups (200 g) carrots (about 2 large), peeled and freshly grated
½ 8-oz can crushed pineapple, lightly strained through a sieve
¼ cup (30 g) chopped pecans, toasted
3 tablespoons (30 g) raisins
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1 ½ teaspoons ground ginger
¾ teaspoon ground nutmeg
1 ⅓ teaspoons kosher salt
⅔ cup (150 g) cream cheese, room temperature
1 cup (125 g) powdered sugar
¼ cup (60 g) unsalted butter, softened and creamed
1 tablespoon lemon juice
Shredded coconut, optional
Grease the skillet with butter and dust bottom and sides with flour, shaking out excess. Preheat oven to 355ºF (180ºC).
For Batter, sift together flour, baking powder, and baking soda in a medium bowl. Set aside. In a large bowl, whisk together eggs and brown sugar. Gradually add in oil until well mixed. Add carrots, pineapple, pecans, raisins, vanilla extract, cinnamon, ginger, nutmeg, and salt. Stir to combine. Add the flour mixture and mix until powder is fully dissolved, but do not overmix.
Pour Batter into the skillet and transfer to oven. Bake for 35–40 minutes, until lightly browned, or toothpick comes out clean. Transfer cake to cooling rack.
For Frosting, combine ingredients in a medium bowl. Whip until light and fluffy, about 2 minutes with an electric hand mixer.
Once cake is completely cooled, frost and sprinkle entire surface with shredded coconut, and serve.
Use a box grater to grate fresh carrots, rather than using pre-shredded, as this greatly impacts the cake’s moisture.
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