This is a cake we make and sale in our retail store. It is extremely moist and we don’t add any nuts.
2 cups organic all purpose flour
2 tsp ground cinnamon
¼ tsp ground allspice
¼ tsp ground nutmeg
¼ tsp ground cloves
2 tsp baking soda
½ teaspoon salt
3 large eggs
1½ cups granulated organic cane sugar
½ cup brown sugar
1 cup canola oil
½ cup soured milk (whole milk with 1 tsp lemon juice or vinegar)
2 cups grated carrots
1½ cups crushed pineapple, well drained
3 cups icing sugar
8 ounces cream cheese at room temperature
½ cup unsalted butter, softened
1 tsp pure vanilla extract
Preheat oven to 350 degrees.
Lightly brush oil in a 9×13 cake pan, sprinkle with flour. In a bowl, combine flour, cinnamon, allspice, nutmeg, cloves, baking soda and salt. In another bowl, whisk together eggs, sugar, oil, brown sugar and soured milk. With a rubber spatula, stir in carrots and pineapple. Mix in dry ingredients until well combined.
Pour mixture into prepared pan and bake for 45 minutes or until a toothpick inserted into the centre of the cake comes out clean. Cool completely before frosting the cake.
Frosting: in a bowl of an electric stand mixer combine ingredients and beat until smooth and thick enough to spread on the cake.