Posted by Mike Hinko, with Kate's permission.
I wish Kate had personally posted this. She'd have stories to go along with the recipe. Kate tells me she has been baking this cake since 1989 and has made some tweaks to it through the years.
I've had this cake several times, and I believe it hits all the flavor and texture points you want from a piece of carrot cake.
Here's the recipe.
Cypress Point Carrot Cake
1 ½- Cups Whole Wheat Flour
1/2- Cup Soy Flour (or use regular flour)
2 tsp Cinnamon
2 tsp Baking Soda
1/2 tsp salt
2 Cups grated Carrots (about 4-5 large) (I like to add a little more) ☺
1 Cup Crushed Pineapple (slightly drained)
1/2 Cup chopped Nuts (Any variety to make it different than the frosting)
1/2 Cup Sesame Seeds (I use a mixture of roasted black and white)
3 1/2 Ounces Shredded Coconut (About 1 ½ Cups)
3 Eggs
3/4 Cup Oil
3/4 Cup Buttermilk
1/2 Cup Honey or 1 Cup Brown Sugar (I use honey) Moister!
1 tsp vanilla extract
Set Oven to 350 degrees
Combine flours, cinnamon, and baking soda in small bowl.
In another bowl, mix carrots, pineapple, nuts, sesame seeds, and coconut.
In a large bowl, beat together eggs, oil, buttermilk and honey.
Add carrot mixture to egg mixture, and then add flour.
Bake in greased Tube, Bundt or Angel food cake pan 50 minutes to 1 hour.
Check for doneness at 50 minutes with a toothpick. Do not over bake!
Loosen all edges with knife. Put onto round serving platter keeping topside up if angel pan.
Cool completely before frosting.
Frosting:
1/2 Cup Butter
1 8 Ounce Package Cream Cheese
1# (16 ounce) Powdered Sugar
2 tsp Vanilla Extract
1 Cup Chopped Pecans
1 Cup Flaked or Grated Coconut
Combine butter and cream cheese. Cream until light and fluffy.
Add sugar and vanilla, mixing well. Stir in pecans and coconut.
Frost cooled cake and top with several half Pecans if desired.
Store tightly covered.
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