Carrot Company Cake

Spray two 9x5 loaf pans with nonstick spray and line with parchment paper.

In a medium bowl, add the oil, crushed pineapple, granulated sugar, and eggs.  Add ½ cup warm water from the tap and whisk to combine.

In a separate large bowl add the flour, cinnamon, nutmeg, ginger, baking powder, baking soda and salt.

Stir the wet ingredients into the dry ingredients until thoroughly combined and there are no traces of flour remaining.  Fold in the carrots and coconut to evenly distribute.

Transfer the batter into the prepared pans and smooth the top.  I use a ladle to evenly measure the two loaves and often weigh the filled loaf pans, transferring a bit of batter as needed to make them even and bake up identically.

Bake until the top is puffed, the cake is golden, and the cakes are cooked through, 55-65 minutes.

While the cake is baking, remove the cream cheese from the refrigerator so it starts to soften for the glaze.  Set aside.

When the cake is done, transfer the pans to a cooling rack and allow the cakes to cool (in pan) for 15 minutes before releasing to cool completely on the racks.

When the cakes are almost completely cool, prepare the glaze.  Place the cream cheese, which should be malleable by now but not warm, in the bowl of a stand mixer fitted with the paddle attachment (or a mixing bowl, if using a hand mixer).

Cream the cream cheese until just smooth, then gradually add the confectioners’ sugar, cinnamon, and salt. Beat on low for 10 seconds, streaming in the milk until it reaches a drippy consistency.

Drizzle the glaze over the top of the cooled cakes and sprinkle with another pinch of cinnamon.  If you’re freezing one or both cakes, freeze the cooled cakes plain.  Make the glaze and add upon serving.

Serve, or store in the fridge for 3-4 days.  When serving leftovers, let the cakes come to room temperature for 30-60 minutes to soften up a bit before enjoying.