Recipes,,Super Moist Carrot Cake with Cream Cheese Icing cake

Ingredients

Cake
2 cups flour
3/4 cup plus 2 tbsp cake flour
2 cups sugar
3/4 tsp salt
2 1/2 tsp baking soda
2 1/4 tsp cinnamon
1/2 tsp ground nutmeg

Large pinch of ground cloves
1/2 cup vegetable oil
1/4 cup unsalted butter, melted and cooled slightly
3/4 cup buttermilk, room temperature
4 large eggs, room temperature and lightly beaten
2 tsp vanilla extract
2 tsp unsulphured molasses
1 1/3 cups pureed cooked carrots (from about 1 lb. 2 oz. raw)
8 oz. can of crushed pineapple, drained (about 3/4 cup after draining)
1 cup walnuts or pecans, optional
3/4 cup sweetened flaked coconut, optional
2 tsp freshly grated ginger, optional
1/2 cup raisins, optional (is using, reduce sugar to 1 2/3 cup)
***If adding raisins, save the drained off pineapple juice for soaking raisins (soak for about an hour)


Icing
16 oz cream cheese
3/4 cup butter
2 tsp vanilla extract
6-7 cups powdered sugar
Instructions

Cake
1. Clean and peel carrots and chop into large pieces.
2. Steam carrots for 15 minutes, or until very tender.
3. While the carrots are warm, puree in a food processor or blender until mostly smooth. Set aside to cool.
4. Sift together flours, sugar, salt, baking soda and spices in a large mixing bowl.
5. Add oil, melted butter, buttermilk, eggs, vanilla and molasses. Mix until well combined and no lumps remain.
6. Fold in pureed carrots and pineapple as well as walnuts, coconut, ginger and raisins if using.
7. For a cake, pour batter into 2 9-inch greased pans and bake at 350 degrees for 40-50 minutes. Let cool in pan for about 10 minutes, then transfer to wire rack to cool completely. For cupcakes, pour batter into cupcake pans and bake for 18-22 minutes. Allow to cool in pans for about 5 minutes, then remove to wire rack.


Icing
1. Beat the cream cheese and butter until smooth.
2. Slowly add 3 cups of powdered sugar. Mix until combined.
3. Mix in the vanilla extract.
4. Add the rest of the powdered sugar and mix until smooth.

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