Carrot Cake

I've been making this recipe for the longest time. The latest time I added raisins, more pineapple and carrots and it was super moist. Perfect fall dessert!

Ingredients

• 2 cups (240g) all-purpose flour

• 2 teaspoons baking soda

• a pinch of salt

• 2 teaspoons ground cinnamon

• 1 cup (130g) light olive oil

• 1 and 1/2 cup (300g) granulated sugar or coconut sugar

• 3 large eggs, at room temperature

• 2 teaspoons pure vanilla extract

• 2-3 cups (260-390g) shredded carrots (about 4 -6 large peeled carrots)

• 1 cup (8 ounces) crushed pineapple, drained

• 1 cup (125g) chopped walnuts

• 1/2 cup (80g) raisin (optional)

Cream Cheese Frosting

• 8 ounces (224g) full-fat block cream cheese, softened to room temperature

• 2 tablespoons unsalted butter, softened to room temperature

• 1 cup (120g) confectioners’ sugar, plus an extra 1/4 cup if needed

• 1 teaspoon pure vanilla extract

Instructions

1. Preheat the oven to 350°F (177°C) and grease two 9"round cake pans, lined bottom with parchment paper round and grease some more. I used olive oil spray.

2. Whisk the flour, baking soda, salt, cinnamon, walnuts and raisins together in a large bowl. Set aside.

3. Beat the oil, granulated sugar, eggs, and vanilla extract together in a stand mixer fitted with a paddle attachment until well blend. Add pineapple and carrot, beat to combine, in low speed add dry ingredients, mixed just to combine (do not over mixed).

4. Divide the batter into the two prepared pans. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.

5. Remove the cake from the oven and set on a wire rack. Allow to cool for 10-15 minutes, invert to wire racks and remove the parchment paper, cool completely.

6. Make the frosting: In a stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.

7. Put cool cake on the serving platter, frost the top of the first layer, put another layer on top snd frost the entire cake. Cake needs to be refrigerated because of cream cheese frosting but no worry it's always very moist out of the fridge.