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By Root 1088 0

of cinnamon, and the ginger and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1½ to 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look well blended. Stir in the carrots, coconut, and walnuts until well combined. Divide the cake batter evenly between the 2 prepared cake pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side.

3. Bake the cake layers until they are golden brown and the tops spring back when lightly pressed with a finger, 30 to 35 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another rack so that the layers are right side up. Let the layers cool completely, 20 minutes longer.

Recipe Reminders

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PREP NOTES

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SPECIAL TOUCHES

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Greasing the Bottoms Only

We’re accustomed to greasing both the bottom and side of layer pans for most recipes, but when you grease just the bottom you see a little better rise in the cake and thus more volume. If you want the tallest cake possible, grease and flour only the bottom of the pans. The cake batter works its way up the side of the pans, clinging onto them as it does in an angel food cake. The cake layers are taller. I find you need to run a knife around the edge of the pans immediately after they are removed from the oven so that the cake doesn’t stick to the side.

4. Make the cinnamon cream cheese frosting: Place the cream cheese, butter, and 1 teaspoon vanilla extract in a medium-size bowl and beat with an electric mixer on medium-high until fluffy, about 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Add 3 cups of the confectioners’ sugar and ½ teaspoon of cinnamon, then beat on medium speed until the frosting lightens and is smooth. If the frosting seems too thin, add up to ½ cup more confectioners’ sugar.

5. To assemble the cake, transfer one layer, right side up, to a serving plate. Spread the top with about 1 cup of the frosting. Place the second cake layer, right side up, on top of the first and frost the top and side of the cake, working with smooth, clean strokes. To make slicing easier, place the uncovered cake in the refrigerator until the frosting sets, 20 minutes.

Keep It Fresh! Store this cake, in a cake saver or loosely covered with waxed paper, in the refrigerator for up to one week. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight in the refrigerator before serving.

CLASSIC YELLOW CAKEWITH CHOCOLATE FUDGE MARSHMALLOW FROSTING

WHEN MY SISTERS AND I WERE YOUNG our mother would bake a birthday cake of our choosing, and to be honest, our choice was most often yellow cake with chocolate frosting. I’ve told the story before of how my mom, the consummate scratch cook, just got tired and picked up a cake mix box, never looking back. She continued to cloak that box cake with a chocolate pan frosting that we loved so much we would fight each other to lick the wooden spoon! There is nothing more practical than having such a combination—yellow cake and chocolate frosting