This began as carrot cake, but I kept adding more things. Sometimes your inner cook takes over mid-baking. Nothing wrong with that.
2 cups carrots
1/2 cup shredded coconut
1/2 cup walnuts
1/2 cup dried apricots, chopped
1/2 apple, diced small or shredded
1 banana, mashed
2 oz orange juice
2 oz yogurt
1 cup oil
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
2 cups all purpose flour
Preheat oven to 325F. Grease and flour three 6″ cake pans and six cupcake cups. Alternatively, you could make three 8″ layers, but we don’t often have cake, and my kiddo loves cupcakes, so arrange the batter this way.
Chop apricots (or any dried fruit) and place in a small saucepan with the orange juice. Bring to simmer and remove from heat. This is to rehydrate them. Set aside to cool.
Mash the banana with a whisk. It does not have to be smooth, just no huge chunks.
Add the eggs, oil, and yogurt.
Add the sugars and salt . Whisk all until smooth.
In a separate bowl, sift together the flour, baking powder, baking soda, and cinnamon.
With a rubber spatula, fold the flour into the wet mixture one third at a time.
When the last third of flour is almost incorporated, add the remaining ingredients.
Divide the batter evenly among your prepared pans. (For reference, I use 13 ounces of batter for each of the 6″ cake pans, and a heaping #40 scoop for the cupcakes.)
Bake for 25-28 minutes or just until the cake bounces back from the finger test.
Turn cakes out onto cooling rack. Cool completely and ice with cream cheese frosting. Finish with shredded coconut. Refrigerate leftovers.