Preheat oven to 325F

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1 cup of corn oil (or any neutral oil, or coconut oil)

3 eggs

2 cup of sugar (I used 1.75 cup or so)

2 cup of carrots grated

1 cup crushed pineapple

1 cup walnuts ( I chopped )

1 TBSP

3 cup flour ( AP or maybe 25% cake) ( total 405g rogers silver star with a bit of whole wheat)

1 tsp salt

2 tsp baking soda

3 tsp cinnamon (try pumpkin pie spice)

Try adding shredded coconut and or chopped dates /raisins

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Purebread one of my fav. bakeries in Vancouver has the best carrot cake. They add shredded coconut to theirs. You can play around with AP flour and cake flour mixture to get a softer crumb, but wouldn't sub more than 25% cake flour or it won't be strong enough to hold the mix ins.

1. Mix eggs , oil, sugar and carrots together well.

2. Add pineapple, walnuts and vanilla ( can try to add the walnuts and coconut and dried fruit (if using ) to the dry ingred. to coat if desired)

3. Blend flour , salt, bs, and spices in a small bowl

4. Add dry to wet and stir til just combined

5. Pour into ungreased pan(s) . One rectangular cake pan or 2 loaf pans.

6. Bake for about 45 min in rect. cake pan or about one hour in loaf pans.

7. Cool cakes in pan for 15 min then turn out onto cooling racks

Frosting:

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One block of cream cheese at room temp , cut into small squares

140 g icing sugar

80 ml heavy whipping cream. I found this was too much , try adding a little at a time

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1. Beat cream cheese for about a minute at medium speed with hand mixer , until creamy

2. Beat in the icing sugar a ¼ cup at a time til fluffy

3. Add a bit of cream and beat at med. for one minute, add more cream for desired consistency

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