"Kitchen Sink" Carrot Cake Recipe | King Arthur Baking

Ingredients

• 4 large eggs, at room temperature
• 1 cup (198g) granulated sugar
• 3/4 cup (159g) light brown sugar or dark brown sugar, packed
• 2 teaspoons King Arthur Pure Vanilla Extract
• 12 tablespoons (170g) unsalted butter, melted
• 3/4 cup (149g) vegetable oil
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons table salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/8 teaspoon allspice
• 3 1/2 cups (347g) carrots, finely grated
• 1 cup (110g) pecans or walnuts, diced and toasted if desired
• 1 cup shredded coconut, unsweetened (53g) or sweetened (85g)
• 1/2 cup (71g) dried pineapple, diced*
• 6 tablespoons (85g) butter, at room temperature, at least 65°F
• one 8-ounce package (227g) cream cheese, at room temperature
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1/8 teaspoon table salt
• 3 1/2 cups (397g) confectioners' sugar, sifted
• 2 tablespoons (28g) milk, or enough to make frosting spreadable
• 1/4 cup (46g) crystallized ginger, optional