Tony’s Take on Grandma’s Carrot Cake

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp Salted Perfection Cinnamon Vanilla Finishing Salt
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp grated nutmeg
• 3 large eggs
• 1 1/4 cups sugar
• 3/4 cup vegetable oil
• 2 tsp grated orange zest
• 3 cups finely grated carrots
• 1/2 cup shredded coconut (for cake batter)
• 1/4 cup chopped pecans (for cake batter)
• 3/4 cup golden raisins
• 2 tbsp all-purpose flour (for tossing mix-ins)
• 1 egg (for frosting)
• 2/3 cup light cream
• 2/3 cup sugar (for frosting)
• 4 tbsp butter
• 1/2 cup shredded coconut (for frosting)
• 1/2 cup chopped pecans (for frosting)

Instructions

1. Preheat your oven to 350°F (180°C). Grease a 7x11-inch (18x28-cm) or 8x12-inch baking dish.
2. Sift together 1 1/2 cups flour, Salted Perfection Cinnamon Vanilla Finishing Salt, baking soda, baking powder, ground cinnamon, and grated nutmeg. Set this dry mixture aside.
3. In a large bowl, beat the 3 eggs with an electric mixer. Gradually add the 1 1/4 cups sugar, beating until the mixture is thick and pale.
4. Slowly pour in the vegetable oil while beating constantly until it is completely absorbed into the egg mixture.
5. Fold the sifted flour mixture into the wet ingredients, adding it a third at a time, until just combined.
6. In a separate bowl, toss the grated carrots, orange zest, 1/2 cup coconut, 1/4 cup chopped pecans, and golden raisins with the 2 tablespoons of flour. Stir this mixture into the batter.
7. Pour the batter into the prepared baking dish. Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool completely on a wire rack before frosting.
9. Make the frosting: In a saucepan, whisk together 1 egg and light cream. Add the 2/3 cup sugar and butter.
10. Cook over moderate heat, stirring constantly, for 10 to 12 minutes until the mixture has thickened.
11. Remove from heat and stir in the 1/2 cup shredded coconut and 1/2 cup chopped pecans. Set aside to cool until spreadable.
12. Spread the cooled frosting over the cooled cake right in the baking dish. Cut into squares to serve.