Classic Carrot Cake | Saveur

Name: Classic Carrot Cake | Saveur
Ingredients: 3 ⁄ 4 cup canola oil, plus more for pan; 2 cups flour, plus more for pan; 2 tsp. baking powder; 2 tsp. baking soda; 2 tsp. ground cinnamon; 1 tsp. kosher salt; 1 1 ⁄ 2 cups sugar; 1 ⁄ 2 cup buttermilk; 3 tsp. vanilla extract; 4 eggs; 2 cups finely grated carrots; 1 cup canned crushed pineapple, drained; 1 cup coarsely chopped walnuts; 1 cup sweetened flaked coconut; 1 ⁄ 2 cup raisins; 8 oz. cream cheese, softened; 8 tbsp. unsalted butter, softened; 3 cups confectioners' sugar, sifted; Marzipan carrots for garnish (see Making Marzipan Carrots )

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This version of the classic carrot cake is a potluck and bake sale favorite; the addition of crushed pineapple helps to keep it sweet and moist.

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Ingredients

3⁄4 cup canola oil, plus more for pan
2 cups flour, plus more for pan
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. kosher salt
1 1⁄2 cups sugar
1⁄2 cup buttermilk
3 tsp. vanilla extract
4 eggs
2 cups finely grated carrots
1 cup canned crushed pineapple, drained
1 cup coarsely chopped walnuts
1 cup sweetened flaked coconut
1⁄2 cup raisins
8 oz. cream cheese, softened
8 tbsp. unsalted butter, softened
3 cups confectioners' sugar, sifted
Marzipan carrots for garnish (see <a href="https://www.saveur.com/article/Techniques/Making-Marzipan-Carrots/">Making Marzipan Carrots</a>)