A Double Anniversary

Ingredients

for the cake:
2 cups organic white sugar or sucanat
1 1⁄2 cups coconut oil
3 eggs
2 cups whole wheat pastry flour
2 tsp. ground cinnamon
2 tsp. baking soda
1 tsp. fine salt
1  8-oz. can crushed pineapple, undrained
7 oz. shredded, unsweetened coconut
1 cup finely chopped pecans, toasted
2 tsp. vanilla extract
3 large carrots, trimmed and finely shredded (about 2.5 cups)

for the frosting:
3-4 cups confectioners’ sugar, sifted
1 lb. cream cheese, room temperature
10 Tbsp.(5 oz) salted butter, room temperature
1 tsp. vanilla extract

Instructions

• preheat oven to 350*.
• spray 2 8″ round cake pans and dust with flour. or line 2-3 muffin trays with paper liners (if using the white solo cups, spray the cups a bit for easy removal upon eating).
• in a large mixing bowl, whisk the sugar, oil, and eggs until well combined.
• add the whole wheat pastry flour, cinnamon, baking soda, and salt.
• add the pineapple with the juice, coconut, pecans, vanilla, and grated carrots and mix to combine with a rubber spatula.
• divide the batter between the two cake pans.  if making cupcakes, using an ice cream scooper, place one scoop in each paper liner.
• bake the cake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
• bake the cupcakes for 25-30 minutes or until the tops are golden brown and a toothpick comes out clean.
• while the cakes/cupcakes are cooling, make your frosting.
• using your mixer with the paddle attachment, cream the cream cheese and the butter until well combined.  add your vanilla and mix. slowly add your confectioners sugar, one cup at a time, until you get the consistency that you like(I like mine a bit thicker, so I always use more sugar).
• using an offset spatula, frost your cake or cupcakes! I like to let mine sit in the fridge a bit before eating – but you may not be able to resist.  let the kids lick the spatula!