3 1/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs plus 1 egg yolk
1 cup granulated sugar
1 cup plus 2 tablespoons packed brown sugar
1 3/4 cups vegetable oil
1 cup crushed pineapple, drained
2 teaspoons pure vanilla extract
2 1/4 cups grated carrots
1/2 cup sweetened shredded coconut
1/4 cup raisins or dried cranberries (optional)
1/4 cup chopped walnuts (optional)
Cream Cheese Frosting, recipe follows
Makes enough to frost one 2-layer 8- or 9-inch cake or 24 cupcakes
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
Pinch of salt
2 cups powdered sugar, sifted
2 teaspoons pure vanilla extract
Variations: 1 vanilla bean 1/2 cup chocolate hazelnut spread 1 tablespoon lemon juice plus 2 teaspoons lemon zest
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