Carrot Cake of the Gods

This carrot cake recipe is a little different because the cream cheese frosting doesn’t have butter and the cake contains a can of 8oz of crushed pineapple and dried cranberries. My husband LOVES this…

CAKE BATTER
2 cups of all purpose flour
2 ts of baking powder
1 ½ ts of baking soda
2 ts of ground cinnamon (preferably Vietnamese since its more fragrant)
4 large eggs
2 cups sugar
1 ½ cups veggie oil
2 cups peeled and finely grated carrots (about 4 large)
8oz of crushed pineapple (with juice in can)
1/2 cup of coarsely chopped pecans
½ cup of dried cranberries

Preheat Oven to 325:
- Stir together flour, baking powder, baking soda, and cinnamon in bowl
- Whisk the eggs in large missing bowl and whisk in sugar until light – about a minute. Whisk in oil in slow stream
- Stir in carrots, pineapple, and pecans. Fold in dry ingredients.
- Scrape batter into 2 pans with parchment paper lining the bottom (about 2 inch deep and 9 inches round)
- Back 45 mins until golden and inserted toothpick emerges clean
- Cool cake in pans for 15 mins. And invert onto racks

Icing/Glaze
Ok – I made this up because all the other ones were way too sugary and I wanted to take the butter out of it so I didn’t feel bad eating it.

12 oz of cream cheese
1 cup of Fage (Greek yogurt) or 1 cup of sour cream
1 tbs of vanilla extract
1 tbs of ginger juice (or 1 tbs of ginger powder)_
2 cups of confectioners sugar
1 cup of pecans

Mix all ingredients together except pecans in a mixer with a paddle until its slightly firm. Put in frig for about 20 minutes. Then assemble cake, put thin layer of glaze in the middle of the cake and frost it with the rest. Top with pecans and put whole cake in frig for a hour