Bill’s Carrot Cake, The Sheet Cake Edition

Ingredients

• 2 cups (272 g) all-purpose flour
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon fine sea salt
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1½ cups (300 g) granulated sugar
• 1 cup (240 ml) neutral oil
• 4 large eggs, at room temperature
• About 3 cups (300 g) lightly packed coarsely grated or shredded carrots
• ⅔ cup (80 g) packed sweetened shredded coconut
• 4 canned pineapple rings (about 5 ounces / 150 g), well drained, patted dry, and chopped, or ½ cup (150 g) crushed pineapple, well drained
• 6 ounces (170 g) full-fat cream cheese, at room temperature
• 6 tablespoons (85 g) unsalted butter, at room temperature
• ¼ teaspoon fine sea salt, for the frosting
• 1½ teaspoons pure vanilla extract
• 2¾ cups (330 g) confectioners’ sugar, sifted if lumpy
• Large coconut flakes or sweetened shredded coconut, toasted or not, for finishing (optional)

Instructions

1. Center a rack in the oven and preheat to 350°F (175°C). Butter a 9-by-13-inch baking pan, dust it with flour, and tap out the excess, or coat it with baker’s spray. Line the bottom and two long sides with parchment, leaving an overhang.
2. Whisk the flour, baking powder, baking soda, salt, coriander, and ginger together in a medium bowl.
3. In a large bowl, whisk the sugar and oil until evenly blended. Add the eggs one at a time, whisking well after each addition, then continue whisking until the mixture looks glossy and slightly thickened.
4. Add the dry ingredients in two additions, folding gently with a flexible spatula just until the flour is almost incorporated.
5. Fold in the grated carrots, shredded coconut, and well-drained pineapple. Scrape the batter into the prepared pan and smooth the surface into the corners.
6. Bake for 38 to 45 minutes, until the cake is deep golden, springs back lightly in the center, and a tester comes out clean. Cool in the pan on a rack for 20 minutes, then lift out with the parchment and cool completely.
7. For the frosting, beat the cream cheese and butter together on medium speed for about 3 minutes, until completely smooth. Beat in the salt and vanilla.
8. Reduce the mixer speed to low and add the confectioners’ sugar in several additions. Once incorporated, beat on medium for 1 to 2 minutes, until light, creamy, and spreadable.
9. Spread the frosting over the completely cooled cake in soft swirls. Finish with toasted coconut flakes, if desired, then cut into 12 to 16 squares.