Carrot Cake

Ingredients

• 1 ½ cup vegetable oil
• 2 cups sugar
• 1 stick butter 113 g or 1/2 cup
• 4 eggs
• 1 stick cream cheese 226 g or 1 cup
• 2 cups flour
• ¼ teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• ½ teaspoon almond extract optional
• ½ teaspoon salt
• 1 teaspoon vanilla
• 2 teaspoons ground cinnamon
• 3-4 cups powdered sugar
• 1 teaspoon ground cardamom
• 3 cups grated carrots
• 1 cup chopped nuts or unsweetened coconut optional
• 1 small can crushed pineapple lightly drained (8 oz can)

Directions

1. Pre-heat oven to 350 degrees. Grease and line a 9×13” pans with parchment paper In a large bowl, whisk together oil and sugar. Add eggs one at a time until well combined. Add dry ingredients and mix until just combined. Add in pineapple and grated carrots and mix until just combined. Pour into prepared pans and bake for ~40-50 minutes (it may take more or less depending on the oven so make sure to cook until a toothpick comes out clean)
2. Cream Cheese Icing: In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes) Add salt, almond extract, and vanilla. Whip until combined On low speed, add the powder sugar ½ cup at a time
3. Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes) Spread icing over the cooled, sheet cake in an even layer. This is a generous amount of icing, so add as much or little as you like