Step 1

Preheat the oven to 350°F. Spray two 8-inch cake pans (with sides that are at least 2-inches tall) with baking spray. Line each pan with a circle of parchment paper. Set aside. Place a piece of parchment paper or foil on a work surface. Place a cooling rack onto of the parchment (or foil).

Step 2

Place the crushed pineapple in a fine-mesh strainer and push on it with the back of a spoon until all of the juice has been removed. Set it aside (in the strainer) to continue draining while you prepare the batter.

Step 3

If using bagged carrots, transfer them to a large cutting board and, using a long sharp knife, cut through them in several directions until all the shreds are fairly finely chopped. This should about 1 minute. Set aside.

Step 4

Combine the oil, sugars and vanilla in a large bowl. Whisk well to combine. Add the eggs, one at a time, whisking well after each addition.

Step 5

Add the cinnamon, ginger, cloves, baking powder, baking soda and salt to the batter and whisk well until everything is well incorporated.

Step 6

Add the flour, stirring until well blended.

Step 7

Add the carrots, coconut and well-drained pineapple, stir until everything is incorporated. Divide the batter between the prepared pans.

Step 8

Bake the cakes for 35 to 45 minutes, or until a cake tester inserted into the center comes out clean, or with a few moist crumbs clinging to it. You can also check the temperature (most accurate) with an instant thermometer. The temperature in the center of the cake should be 200-210˚F when perfectly done.

Step 9

Cool in the pans for 10 minutes then turn out onto the prepared cooling rack and brush all over with the glaze. You can let the cake cool and serve it like this or add the optional brown butter caramel icing (directions below). Just make sure to allow the cake to cool complete before adding the brown butter caramel icing.

Step 10

While the cake is baking, make the glaze by combining the powdered sugar, hot water and vanilla in a medium size microwave-safe bowl. Stir with a fork or small whisk to combine. If there are any lumps in the glaze, microwave for 40-50 seconds then stir again. Set aside until the cake is finished baking.

Step 11

After the glazed cake has completely cooled, make the icing. In a medium-large pot, melt the butter over medium heat. Continue cooking, swirling the pan occasionally. At first the butter will foam up and make a sizzling sound. This is the water being cooked off. When the sizzling sound stops, pay close attention. You’ll start to notice the foaming turning color.

Step 12

As soon as you see a deep golden color remove the pan from the heat and add the half and half (or milk)and the brown sugar. Stir to combine then return the pan to the heat and bring the mixture to a boil, stirring continuously for 1 minute.

Step 13

Remove from the heat and add the powdered sugar. Stir with a whisk until smooth and creamy. You want thick but spreadable icing. If the icing seems thin, add a little more powdered sugar. If it’s too thick add more half and half, just a teaspoon at a time until the desired consistency is reached. Divide the icing between the two cakes and spread it to the edges, swirling it with your knife or the back of a spoon.