Recipe yields 8-10 servings
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1 cup granulated sugar
2/3 cup canola oil
3 pineapple rings (from the can, in juice)
1 tsp vanilla extract
1 cup shredded carrot
1/2 cup walnuts
8 oz. light cream cheese
1/2 cup unsalted butter
2 tsp vanilla extract
2 cups confectioners' sugar
Start by preparing your pan with butter and flour. Preheat the oven to 350 degrees.
In a medium bowl, stir together the flour, baking soda, cinnamon, nutmeg and cloves.
In a larger mixing bowl, combine the sugar, oil and pineapple rings. Using a hand mixer or your stand mixer, blend together.
Add the vanilla and eggs, one at a time, blending together between each.
Finely shred the carrots into a bowl and set aside for now.
Add the dry ingredients into the wet and stir together until just incorporated. You want to fold the ingredients together and be sure not to overmix. Add in your carrots and half the walnuts and mix it all together.
Fill up your pan with your cake batter and place it in the middle of the oven. Bake for 35 minutes or until a toothpick comes out clean.
Once the cake is finished, remove from the oven and let cool in the pan for 5 minutes before moving to a wire cooling rack.
While the cake is cooling, prepare the frosting. In the bowl of your stand mixer, blend together the cream cheese and butter until smooth. Add the vanilla and the sugar, 1/2 cup at a time. Blend until the sugar is incorporated before adding more. You want your frosting to have a smooth consistency.
If you have the patience, slice your cake in half and make two layers. Add the extra icing in between the layers for a surprise filling. As I was in a bit of a rush to eat this cake, I made only one layer and coated the top with the icing. Decorate the top with rest of your chopped walnuts and if your ambitious, draw some carrots with colorful icing. Slice and enjoy!