Carrot Cake - Testing

1 - Almost but no cigar. First, I got Aiden to do the conversion for me, which was perhaps a mistake since I didn't bother to verify the changes. The resulting cake was too fluffy and too cinnamon. I also only had pineapple tidbits, and didn't bother crushing them because I was pressed for time. Otherwise, it went well. I'll need to verify the ratio of ingredients for any future attempts. Then I will start to convert the tropical elements (coconut and pineapple) to local ones (pear? apple?)

190 g vegetable oil

1 teaspoon vanilla

3 eggs, but beat them together and weigh out ~144 g beaten egg

290 g sugar

192 g crushed pineapple

238 g shredded carrots

96 g coconut

61 g walnuts

304 g white flour

2½ teaspoons ground cinnamon

3½ teaspoons baking powder

¾ teaspoon salt

1. Place the oven rack in the middle position. Preheat the oven to 350°F (175°C).
2. Butter two 8-inch round cake tins and line the bottoms with parchment paper.
3. Whisk together the oil, vanilla, eggs, and sugar until perfectly combined.
4. Stir in the carrots, pineapple, coconut, and walnuts.
5. In a separate bowl, combine the flour, cinnamon, baking powder, and salt.
6. Fold the dry ingredients into the wet ingredients until no dry flour remains. Do not overmix.
7. Divide the batter evenly between the two prepared tins (about 900–930 g batter per tin).
8. Bake for 32–38 minutes, until the centre springs back lightly and a skewer comes out with only a few moist crumbs.
9. Cool in the tins for 15 minutes, then turn out onto a rack to cool completely before frosting.