Carrot Coconut Cake

When I made this the first time (I halved the recipe, which is a good idea if you are eating it all by yourself like me) it disappeared so fast I had to make it again. Without the icing it's still good, but a sweet glaze would make it nice too. Oh, and this is from the rebar cookbook, which I notice is available even in Toronto (I saw it at Indigo) - I highly recommend it.

1 1/2 c grated carrots
3/4 c crushed pineapple
3/4 c unsweetened coconut
3/4 c chopped walnuts
1/2 c chopped dates
3/4 c vegetable oil
3/4 c brown sugar
1/3 c white sugar
3 eggs
2 t vanilla
1 1/2 c unbleached flour (you could probably get away with using some whole wheat flour here)
1 1/2 t cinnamon
2 t baking powder
1 t baking soda
1/4 t salt
1 1/2 t ginger
1/2 t freshly grated nutmeg
1/2 t allspice

icing

9 oz (270 g) cream cheese (firm block, not spreadable)
1/4 c unsalted butter, softened
1 t vanilla
3 oz (90 g) white chocolate
3 c icing sugar, sifted (if you cut down on the sugar you get less icing, of course, but it's less sweet and more rich)

1. Preheat oven to 350. Butter and flour two 8" round cake pans (or, apparently, one 9X13 pan) and set aside. Combine grated carrot, pineapple, coconut, dates and walnuts in a large bowl. In a mixing bowl, beat the sugars with the eggs. Stir in the vanilla and whip on high until the volume has tripled. On low, pour the oil in slowly to blend in.

2. Combine the remaining dry ingredients and gently stir into the egg mix. Fold in the carrot mixture. Divide the batter between the cake pans and smooth the tops. Bake 30 minutes, until an inserted toothpick comes out clean.

3. While the cakes cool, prepare the icing. Beat cream cheese on high until smooth and fluffy. Lightly blend in vanilla and butter. Melt white chocolate in a double boiler over medium heat (or in the microwave, but be careful). Add hot melted chocolate to the cream cheese mixture. Scrape down the sides of the bowl and mix on high again until smooth and fluffy. Slowly add icing sugar, stopping to scrape down the sides now and then. Beat on high until all the sugar is well incorporated and the frosting is light and fluffy, about 3 mins.

4. Spread bottom layer with one third of the icing, smoothing it evenly to the edges. Chill 10 mins. Place the top cake layer on and frost the top and sides as you like. Garnish with toasted coconut, walnuts and/or a decorative piped border. Store refrigerated where it will keep well for up to 4 days.