Ingredients
2 cups (240g) all-purpose flour
1 tsp salt
1 tsp baking soda
2 tsp baking powder
1/2 tsp ground ginger
2 tsp ground cinnamon
2 cups (400g) white sugar
4 large eggs
60g unsalted butter
240ml coconut oil
2 cups (240g) finely grated carrots
1 can (240g) finely crushed pineapple, drained
60g finely chopped pecans
60g finely chopped walnuts
1 package (240g) cream cheese, softened
60g unsalted butter, softened
1.5 tsp vanilla extract
360g confectioners' sugar
Directions
Step 1
Preheat the oven to 175°C (350°F).
Step 2
In a bowl, combine flour, salt, baking soda, baking powder, ground ginger, and cinnamon. Set aside.
Step 3
In a separate bowl, whisk together sugar and eggs until smooth and pale yellow (about 2-3 minutes).
Step 4
In a saucepan over low heat, melt the butter and coconut oil. Whisk the mixture into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and walnuts. Stir well.
Step 5
Gradually add the flour mixture to the carrot mixture and stir until no dry spots remain. Pour the batter into a greased 9x13-inch baking pan and tap the pan against the counter to remove any air bubbles.
Step 6
Bake for 40-45 minutes or until a toothpick inserted into the cake comes out clean. Let the cake cool completely for at least 40 minutes before frosting.
Step 7
Using an electric mixer, beat cream cheese, butter, and vanilla extract until light and fluffy. Gradually beat in the confectioners' sugar to form a smooth frosting. Spread the frosting evenly over the cooled cake. Chill completely before slicing.