Ingredients
FOR THE CAKE:
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground ginger
1 cup granulated sugar
2/3 cup vegetable oil
2 large eggs lightly beaten
1½ cups finely grated carrot
1 4-ounce can crushed pineapple, undrained
¼ cup sweetened flaked coconut
¾ cup Honey-Roasted Pecans click for example
FOR THE BEST-EVER CREAM CHEESE FROSTING:
8 ounces cream cheese softened
5 tablespoon unsalted butter softened
2 tablespoons sour cream
½ teaspoon vanilla extract
1¼ cup 5 ounces confectioner’s sugar (powdered sugar)
Instructions
FOR THE CAKE:
Heat oven to 350°F and spray a 9-inch cast-iron skillet with nonstick cooking spray.
Whisk flour, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl.
Place sugar, oil, and eggs in a medium bowl and whisk together until smooth.
Add sugar mixture to the flour mixture and stir just until no flour is visible.
Fold in the carrot, pineapple, coconut, and 1/3 cup pecans – do not overbeat.
Pour the batter into the sprayed skillet and bake 30-35 minutes or until a wooden toothpick inserted in the middle comes out clean.
Cool completely on a wire rack.
FOR THE BEST-EVER CREAM CHEESE FROSTING:
In a large mixing bowl (or the bowl of an electric mixer), place the cream cheese, butter, sour cream, and vanilla.
Using a whisk attachment, mix at medium-high speed until creamy and smooth, about 3 minutes. Scrape down the sides of the bowl as needed.
With the mixer turned off, add the confectioner’s sugar. Turn the mixer to low and whisk 15-20 seconds.
Turn mixer to medium-high and whisk another 3 minutes or until smooth, creamy, and fluffy.
TO SERVE:
Spread the frosting (*see note) over the cold cake and sprinkle with the reserved chopped pecans.
Enjoy!