Please enjoy this recipe for carrot cake!

Carrot Cake 1hr

Ingredients:

1 ½ cups all- purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

¾ teaspoon cinnamon

1 /8 teaspoon nutmeg

1/8 teaspoon allspice

¼ teaspoon salt

1/3 cup low- fat buttermilk

1 teaspoon vanilla extract

¼ canola oil

½ large eggs

¾ cup lightly packed granted carrot (1 great big carrot)

½ of an 8-ounce can crushed pineapple in its own juice, well drained

½ cup diced walnuts

Cream Cheese frosting

1 ounce regular cream cheese

½ tablespoon unsalted butter, soften

Directions:

1.    Preheat the oven to 350 F. Lightly grease an 8-inch round baking pan with butter

2.    Into a large or onto waxed paper, shift together the flour, baking powder, baking soda, cinnamon, nutmeg , allspice, and salt

3.    in a bowl or measuring cup, combine the buttermilk and vanilla

4.    In another bowl with an electric mixture- high speed, beat the oil while slowly adding the sugar. Add the eggs 1 at a time and continuing beating until thick, 3 minutes. With mixture on the lowest speed, alternate adding the flour mixture and buttermilk mixture, starting and ending with the flour. Stir in the grated carrots, pineapple, and walnuts, stirring just to combine.

5.    Pour the batter into the pan. Bake for 35 minutes or until a toothpick inserted in the center comes out clean Cool in the pan.

6.    Meanwhile, prepare the frosting. In a bowl, beat together the cream cheese, butter, confectioners’ sugar, and vanilla and add just enough milk, a little bit at a time , to get a good spreading consistency. Add orange zest (optional). Spread the frosting on the top of the cooled cake and keep it refrigerated. 

The orange zest is optional as stated but to me it made this cake better but it’s going into your mouth not mine so please do what ever you like with this recipe!
Please enjoy!