FOR THE CAKE
2 1/2 C (300g) War Eagle Mill all-purpose flour
2 tsp. Rumford baking powder
1 tsp. Bob’s Red Mill baking soda
2 Tbsp. Chai Spice blend, recipe follows
1 tsp. kosher salt
1/2 C Organic Valley unsalted butter, softened
1 ½ C firmly packed Wholesome brown sugar
½ C Wholesome granulated sugar
½ C Spectrum Culinary safflower oil
4 large Happy Egg Co. eggs
¾ C Organic Valley buttermilk
2 tsp. Frontier Co-op vanilla extract
3 C grated organic carrots
1 peeled and grated organic pink lady apple
½ C diced bulk pecans
¾ C Native Forest pineapple chunks, liquid drained
FOR THE ICING
2 lb. Wholesome powdered sugar
1 C Organic Valley unsalted butter, softened
1 C brown butter
2 Tbsp. Chai spice blend
3-4 Tbsp. Organic valley whole milk
1/4 C bulk shredded coconut
chocolate covered almonds
1 Tbsp. Frontier Co-op cinnamon
2 tsp. Frontier Co-op ginger
2 tbp. Frontier Co-op cardamom
1 tsp. Frontier Co-op allspice
1 tsp. Frontier Co-op nutmeg
1 tsp. Frontier Co-op clove
To bake the cake:
Preheat oven to 350.
Grease (3) 8 or 9 inch round cake pans, set aside.
In a bowl, add your all-purpose flour, baking powder, baking soda, and Chai spice, whisk together.
In a bowl of your stand mixer, add your butter and sugar, mix until light and fluffy, 2-3 minutes.
Scrape down the sides. Turn back on and add your oil as well as your eggs, 1 at a time until blended followed by your vanilla.
Scrape down the sides, next add in ½ of your flour mixture followed by half of your liquid mixture and repeat until just incorporated.
Mince your pineapple either by hand or in a food processor or blender.
Into your batter, fold in carrots, apple, pecans, and pineapple.
Distribute batter evenly between the pans.
Bake for 25-30 minutes or until a wooden toothpick comes out clean.
Cool in pans on wire racks for 15 minutes, then remove from pans and cool completely.
To make the icing:
To make Place 1 C butter in a saucepan, heat over medium heat. Melt and allow to simmer. Stir every 30 seconds for about 6-7 minutes. Once it reaches the color you desire, pour into a glass bowl or jar. Allow the butter to cool but not solidify.
Add the softened butter and powdered sugar to a large mixing bowl or the bowl of a stand mixer. Add the brown butter.
Turn on using the lowest setting. Keep on low until the butter and sugar are incorporated then turn up to medium high.
Add your Chai spice blend and milk, mix until the frosting is the right consistency. Add more if needed.
To make toasted coconut: In a dry nonstick skillet, add your coconut and heat over medium low heat stirring occasionally until toasted. Remove from heat and allow to cool.
Add Icing in between each layer of cake once the cake has cooled. Then add icing and garnishes to the exterior of the cake as desired.