Super Moist Carrot Cake with Cream Cheese Icing
INGREDIENTS
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Cake
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2 cups flour
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3/4 cup plus 2 tbsp cake flour
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2 cups sugar
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3/4 tsp salt
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2 1/2 tsp baking soda
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2 1/4 tsp cinnamon
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1/2 tsp ground nutmeg
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Large pinch of ground cloves
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1/2 cup vegetable oil
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1/4 cup unsalted butter, melted and cooled slightly
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3/4 cup buttermilk, room temperature
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4 large eggs, room temperature and lightly beaten
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2 tsp vanilla extract
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2 tsp unsulphured molasses
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1 1/3 cups pureed cooked carrots (from about 1 lb. 2 oz. raw)
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8 oz. can of crushed pineapple, drained (about 3/4 cup after draining)
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1 cup walnuts or pecans, optional
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3/4 cup sweetened flaked coconut, optional
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2 tsp freshly grated ginger, optional
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1/2 cup raisins, optional (is using, reduce sugar to 1 2/3 cup)
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***If adding raisins, save the drained off pineapple juice for soaking raisins (soak for about an hour)
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Icing
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16 oz cream cheese
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3/4 cup butter
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2 tsp vanilla extract
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6-7 cups powdered sugar
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