3 large eggs
1 cup vegetable oil
2 cups granulated white sugar
2 teaspoons vanilla
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
2 cups coarsely grated carrots
1 can (8oz) sliced pineapple, drained and diced
1/4 cup slivered almonds
1/4 cup shredded unsweetened coconut (If you only have sweet that's fine too, it'll just be, well, sweet!)
Cream Cheese Glaze:
1/4 cup unsalted butter, softened
3/4 cup confectioner's sugar
4 ounces cream cheese, softened
1/4 cup whole milk
1 teaspoon vanilla extract
1. Preheat oven to 350°F. In a mixer, beat your eggs. Add the oil, sugar and vanilla; continue beating the mixture until thick and slightly foamy.
2. In a separate bowl, combine the flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add the dry ingredients into wet and gently stir (by hand) after each addition. Gently fold in the carrots, pineapple, almonds and shredded coconut.
3. You could divide the batter equally between two greased and flour-dusted 5x9 inch loaf pans, or you could do what I did, which was to add all the batter to one loaf pan. If you do the former, bake for 1 hour; if you do the latter, bake for about 1 hour and 15 minutes, or until a wooden pick inserted in to the center comes out clean. Cool the bread in the pan for 10 minutes. Turn out onto a wire rack to cool thoroughly.
4. Meanwhile, in a medium bowl, add the butter, sugar, cream cheese, milk and vanilla. Beat until smooth. Pour the glaze over the carrot cake bread and serve. Place in an airtight ziploc bag to keep moist for up to 3 days.