Best Ever Carrot Cake Recipe!

So my new favourite thing is Pinterest. It's so easy to spend a good hour (or two) browsing through all the pictures people post and repin on their boards. I typically find myself looking through the Food & Drink one though, which is where I found this recipe for Carrot Cake.

Most of the posts in the Food & Drink categories are for chocolate desserts, but it was nice to see that the Carrot Cake made it into the top category. I love carrot cake! And this recipe honestly makes the best carrot cake in the entire world...

Best Carrot Cake! from Jamhands.net

Makes one three layer cake or around 30 cupcakes


Cake
2 cups All purpose flour
2 tsp Baking Powder
2 tsp Baking Soda
2 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Cloves
1 cup Walnuts
1 cup Olive Oil (I just used regular Canola Oil and it was fine)
1 cup sugar
1/2 cup butter, melted
1/2 cup packed brown sugar
4 eggs
3 tbsp dark molasses
2 tbsp maple syrup
One 16oz can of Crushed Pineapple, drained
3 heaping cups shredded carrot

Frosting
Two 8oz packages Cream Cheese, softened
1/2 cup butter, softened
2 cups confectioners sugar
1 tsp vanilla (I used caramel flavouring... yum)

For the cake:

1. Preheat over to 350-f degrees. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and walnuts and mix very well.

2. In another large bowl, combine the olive oil, sugar, butter, brown sugar, eggs, molasses, maple syrup, pineapple and carrots and mix well. Add them to the dry mixture. Mix very well.

3. Generously butter three 9-inch cake pans and dust with flour. Divide the cake batter evenly into the cake pans

4. Bake for 20-25 minutes (I had to bake for 30! But double check at 20 mins)

5. Insert a toothpick into the cakes to make sure they are done. The toothpick should come out clean. Cool in pans for 10 minutes. Remove and cool completely.

To make the frosting:

1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

2. Use the frosting to fill and frost the cooked layers.