READY IN: 45mins
INGREDIENTS
CAKE
1 1⁄2 cupscarrots, hand-grated 1 1⁄4 cupsall-purpose flour 2largeeggs (room temperature) 1⁄2 cupvegetable oil 1⁄2 cupcrushed pineapple, canned 3⁄4 cup chopped walnuts 1teaspoonground cinnamon 1⁄2 teaspoonkosher salt 1⁄2 teaspoonbaking powder 1⁄4 teaspoonbaking soda 1⁄8 teaspoonallspice 1⁄8 teaspoonnutmeg 1⁄8 teaspooncloveICING
1cupbutter (room temperature) 12ouncescream cheese (room temperature) 2cupspowdered sugar 2cups crushed walnuts 1 1⁄2 teaspoonsvanilla extractNUTRITION INFO
Serving Size: 1 (304) g
Servings Per Recipe:6
Calories: 1281.4
Calories from Fat 947 g 74 %
Total Fat 105.2 g 161 %
Saturated Fat 36.6 g 183 %
Cholesterol 205.8 mg 68 %
Sodium 777.6 mg 32 %
Total Carbohydrate76.6 g 25 %
Dietary Fiber 5.6 g 22 %
Sugars 47.2 g 188 %
Protein 17.1 g 34 %
DIRECTIONS
CAKE:Preheat the oven to 350˚F. Grease two 6-inch round pans and line with parchment paper.In a large bowl, mix together flour, the cinnamon, allspice, nutmeg, cloves, salt, baking powder, and baking soda. Whisk together.In a separate large bowl, beat the brown sugar, granulated sugar, and eggs together with an electric hand mixer on medium speed until just combined.With the mixer running, gradually pour in the vegetable oil.With the mixer on medium-low speed, add ⅓ of the flour mixture at a time to the wet ingredients. Beat just to incorporate. Stop mixing when there is just a small amount of flour visible.Add grated carrots and pineapple to the batter and fold to incorporate with a rubber spatula.Divide the cake batter evenly in the prepared pans and smooth the top.Bake for 25-30 minutes, until a toothpick inserted in the center of a cake comes out clean. Cook longer if toothpick does not come out clean – it’s done with toothpick comes out clean.9. Cool the cake on a wire rack until the pans are cool to the touch. Remove the cake from the pan and let cool completely on the rack.ICING:In a large bowl, beat together the butter, cream cheese, and vanilla with an electric.hand mixer on medium-low speed. Once combined, mix on medium-high speed for 30 seconds, until light and fluffy.Add the powdered sugar, ½ cup at a time, beating on medium-low speed to incorporate each addition.NOTE:You can separate out some of the icing and color them with orange and green to decorate with carrots.Ice cake once cake is cool.Gently press the walnuts into the icing around the side of the cake.Chill for 30-60 minutes to let the icing set, then slice and serve.Source: Read Full Article