THE BEST CARROT CAKE
2 cups sugar
1 1/2 cups Canola oil
4 large eggs
2 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon fine sea salt
1 8 ounce can crushed pineapple
1 7 ounce bag sweetened coconut
1 cup walnuts, finely chopped
2 teaspoons vanilla extract
2 cups grated carrots
3 cups confectioners' sugar
3/4 pound cream cheese or Neufchatel, softened
8 tablespoons (1 stick) unsalted butter, softened
1/2 teaspoon vanilla extract
Cake: Preheat the oven to 350 degrees. Oil the bottom and sides of a 9" x 13" baking pan.
Whisk together the sugar, oil and eggs until thoroughly mixed. Stir in the flour, cinnamon, baking powder, baking soda and sea salt until just mixed. Add the undrained pineapple, coconut, walnuts, vanilla and carrots and fold together until just mixed. Gently transfer the batter to the prepared pan, smooth the top with a spatula and bake for 45- 50 minutes, or until the center registers 200 degrees with an instant reading thermometer. Let the cake cool completely.
Icing: Combine all the icing ingredients in the work bowl of an electric mixer and beat until fluffy. Spread on the cake and chill for 3 hours before serving.