DESSERT: GOLDEN CHOCOLATE CHIP CARROT CAKE

This is one of my all-time favorite cakes. ---BBB

GOLDEN CHOCOLATE CHIP CARROT CAKE
Adapted by BumbleBeeBoogie
CAKE:
2 cups all-purpose white flour
2 tablespoons double acting baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1 teaspoon nutmeg, freshly ground
2 cups granulated white sugar
4 large eggs
1-1/2 cups vegetable oil (safflower or corn)
1 teaspoon pure vanilla extract
2 cups finely grated fresh young carrots
1 20 ounce can crushed pineapple, thoroughly drained
3/4 cup unsweetened coconut flakes
3/4 cup chopped walnuts, lightly toasted
1 cup semi-sweet chocolate chips
4 tablespoons orange zest, minced

Position the rack in the center of the oven. Preheat the oven at 325 degrees F. Butter and flour a 10-inch tube cake pan.

Distribute the chopped walnuts on a baking sheet and toast the walnuts in the oven (after it is pre-heated) until lightly brown, about ten minutes. Remove from the oven and cool.

Sift together in a large bowl the flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugar.

Add the eggs, and beat until well blended. Add the vanilla. Slowly pour in the oil, beating it in well.

Blend in the carrots, drained pineapple, coconut, walnuts, chocolate chips, and orange zest.

Spoon the batter into the buttered and floured tube pan, stirring to remove air pockets, and place it on the middle rack of the oven.

Bake for 1 hour. Test for doneness by inserting a toothpick into the middle. If it does not come out clean, bake another 15 minutes, or until the cake tests done.

Remove the cake from the oven and turn it out of the pan onto a rack. Let the cake cool, then refrigerate while making the frosting.

FROSTING:

1 8-ounce package creamed cheese
1/4 cup sweet (unsalted) butter, softened
3 teaspoons pure vanilla extract
1 pound box powdered confectioners' sugar
3/4 cup unsweetened coconut flakes
5 tablespoons grated orange zest

Mince 3 tablespoons of the orange zest and combine it with the cream cheese, butter, vanilla, sugar and coconut in a bowl. Beat the frosting with an electric mixer or mix well by hand.

When the cake is cold, cut it in half horizontally with a serrated knife. Cover the bottom layer with half of the frosting and replace the top layer. Frost the entire cake with the remaining frosting. Sprinkle the two reserved tablespoons of the grated orange zest over the top of the cake.

Refrigerate until ready to serve. Serves 10 to 12 persons.