2 c Flour
2 c Sugar
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
½ teaspoon Ginger
½ teaspoon Nutmeg
¼ teaspoon Cloves
3 c Peeled and Finely chopped Carrots
1 c Extra Virgin Olive Oil (or applesauce for low fat)
6oz Cream Cheese
½c softened butter
4-5c Powder Sugar
Finely chopped carrot for garnish
No nutrition information available
Sift dry ingredients in a bowl.
In mixing bowl beat eggs, then add oil and carrot.
Slowly add dry ingredients in increments, beating well in between.
Pour into 2 greased and floured 9 in round pans and bake in 350 oven for about 30 min. If unsure, prick center of cake with toothpick, if it comes out clean the cake is done. Cool on wire racks about ten minutes then removed from pan and cool completely on rack.
Cream butter with wire whip then add cream cheese and vanilla and continue to beat till fluffy.
Add powdered sugar incrementally to 4 cups then in smaller increments to desired frosting consistency.
Only frost when cake is fully cooled, then garnish with remaining carrot and/or design and refrigerate to set.