Carrot Cake with Cream Cheese Frosting

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” - Jim Davis


Carrot Cake is a quintessential part of summer. Something about the sweet aroma of freshly grated carrot, that smooth silky texture of rich cream cheese frosting, and the idea of having your cake and eating your vegetables too! This heavenly slice is best served with warm friends, cold glasses, and a side of sunshine... Enjoy! 


Ingredients: 


Cake:
4 eggs ( Farm fresh is really the only way to go! ) 
1 cup Canola Oil 
2 cups Sugar ( I prefer coconut sugar but cane sugar works as well ) 
2 tsp. Vanilla Extract ( Real stuff, I promise its worth it! ) 
2 cups All purpose flour
2 tsp. Baking Soda
2 tsp. Baking Powder
1/2 tsp. salt 
2 tsp. Cinnamon
3 cups Grated Carrot
1 cup Chopped Hazelnuts ( Optional ) 


Frosting:
1/2 cup butter ( Softened ) 
8 oz. Cream Cheese ( Softened ) 
4 cups Confectioners Sugar ( powdered sugar )
1 tsp. Vanilla Extract ( Again, the real stuff is the only way to go! ) 
1 cup Chopped Hazelnuts ( Optional ) 






Cake:
In a large mixing bowl beat together eggs, oil, sugar, and vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon.
 ** Secret ingredient; add 1/4 tsp. nutmeg and 1/4 tsp. cardamom ** stir in carrots and fold in hazelnuts. Bake at 350 for 40-45 minutes. 


Frosting:
combine all ingredients ( Except hazelnuts ) in large mixing bowl. Beat until smooth, frost cake and sprinkle with chopped hazelnuts.


What is your favorite summer dish? We would love to hear about it in the comment section!