Recipe(tried): A J Alexander-Like Carrot Cake Recipe

A carrot cake that is denser and moister than any other I've ever sampled. The "secret step" is to cook the carrots prior to assembling the cake.

A J ALEXANDER-LIKE CARROT CAKE

INGREDIENTS FOR THE CAKE:
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground crystallized ginger (or 1 teaspoon regular ground ginger)
3 large eggs, lightly beaten
1 cup vegetable oil
2 cups sugar
1 cup pecans, chopped finely
1 cup shredded coconut
1 1/2 cups carrots, peeled and cut into 1/2 inch slices - cooked
8 oz. can crushed pineapple in natural juice, well drained
2 teaspoons vanilla
INGREDIENTS FOR THE FROSTING:
2 pkg. (8 oz. each) cream cheese, softened
6 Tablespoons unsalted butter, softened
3 cups confectioner's sugar
1 teaspoon vanilla
1/2 cup cream of coconut (or 1/4 cup whole milk, which is easier to find)

Preheat the oven to 350 degrees F. Butter or grease a 13 9 inch pan. Cut a piece of parchment paper and lay it along the bottom of the baking dish and spray it with cooking spray.

Place the carrots in a microwave safe dish, cover with water and cook on high for 8 to 10 minutes until soft. Drain and transfer to the bowl of a food processor fitted with the steel blade and puree; set aside.

In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, ginger, and salt.

In a separate bowl. Whisk the eggs and then beat in the sugar and oil. Stir the dry mixture into sugar and egg mixture. Combine thoroughly using a large wooden spoon. Next, fold in the pureed carrots, vanilla, pineapple, coconut, and chopped pecans. Pour into the prepared pan.

Bake for 1 hour until a toothpick or cake tester inserted in the middle comes out clean. Cool on a wire rack for 10 minutes, then run a knife along the cake's edges to loosen its sides. Invert onto a serving platter so that the cake is top-side up. Allow to cool completely before icing.

TO PREPARE THE ICING:
Use a stand or hand mixer to beat the cream cheese with the butter. Gradually add the confectioner's sugar, beating until smooth. Add coconut milk or plain milk and the vanilla, incorporating thoroughly. (Initially, the icing will be a bit runny. That's okay. Just pop it in the fridge for about a half hour until firm enough to spread. Don't leave it in too much longer than suggested though or it will get too firm and you'll have to wait for it to warm up a bit counter-top.)

Frost the top and sides of the cake. Garnish with whole pecan pieces and a sprinkling of coconut.

Store in the refrigerator up to two days before serving and then allow it to come back to room temp 1 hour or so before serving.