Carrot Cake

 Ingredients

2 cups all purpose flour

2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

2 tsp cinnamon 

1/2 tsp cloves

1/2 tsp allspice 

1/2 tsp mace

1 cup drained crushed pineapple

2 cup shredded carrots

1/2 cup chopped pecans

1-3/4 cup sugar

1-1/2 cups veg oil

1 tsp vanilla extract 

4 large eggs room temp

Instructions

Pre-heat oven to 350 degrees

Prepare your shredded carrots and drain the pineapple using a fine wire mesh strainer, make sure to get as much moisture out of the pineapple as possible.

In a medium bowl add all dry ingredients and whisk together until well blended then set aside.

In a stand mixer, mix sugar, oil and vanilla. Mix on medium speed until completely blended (approx 20 seconds). Scrape sides of bowl then add eggs, one at a time with mixer on medium speed until completely blended (approx 10 seconds) then scrape bowl. Add dry ingredients on low speed about 1/2 cup at a time until just blended then add carrots and pineapple.

Pour cake batter into prepared round pans (for layering) or prepared 9x13 pan or prepared muffin tins with liners. Bake on center rack until top is golden and middle springs back to the touch (approx 45 minutes for a 9x13, 25 minutes for cupcakes, 35 minutes for round pans). Place on rack to cool completely. 

Cream Cheese Frosting

Ingredients 

10oz cream cheese at room temp 

3/4 cup powdered sugar

2 tbs unsalted butter room temp

1/4 cup heavy whipping cream, plus 1 tbs at room temp

Instructions

******Make absolute sure the cream cheese and butter are room temp otherwise your frosting will be lumpy and wont have that fluffy desirable texture!!*** 

Cream together the cheese, sugar and butter on medium speed until light and fluffy (approx 3-4 minutes) then scrape bowl. With mixer on low, add the cream slowly and mix until completely incorporated. Increase speed to med and beat frosting until fluffy and keep at room temp.