Carrot Cake

WET INGREDIENTS

1 cup oil (see notes for options)

3 eggs

2 tsp vanilla extract

½ cup light brown sugar

1 cup white sugar

DRY INGREDIENTS

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

2 tsp cinnamon

¼ tsp allspice

½ tsp nutmeg

FOLD IN

2 cups carrots, finely shredded

½ cup raisins

8oz crushed pineapple, drained

½ cup pecans, chopped

CREAM CHEESE FROSTING (OPTIONAL)

1 8oz pkg cream cheese

1 tsp vanilla extract

¼ cup salted butter, softened

1 ½ cups confectioner’s sugar

INSTRUCTIONS

1.     Pre-heat oven to 350 degrees F.

2.     Combine dry ingredients. Sift or whisk to together.

3.     In another bowl, beat eggs, add sugar and vanilla. Whisk in oil. Mix until fully combined.

4.     Slowly add dry ingredients to wet. Use a spatula to gently mix in all the flour.

5.     Drain pineapple in a mesh strainer. Use a spoon to press out some liquid.

6.     Add carrots, raisins, pineapple, and nuts to the batter. Fold in with a spatula.

7.     Line a 9×13 pan with parchment paper, or butter and flour the pan.

8.     Pour batter in and bake for 40-45 minutes.

9.     Allow cake to cool completely before frosting.

FROSTING

In a medium bowl, cream together all ingredients. Use right away on cake or chill in refrigerator 30 minutes.

NOTES

1.     Other options for oil – coconut, avocado, grapeseed, melted butter, or applesauce.

2.     2 cups of carrots is about 5 medium carrots or ½lb. (Source: alicaspepperpot.com)