Carrot Cake With Cream Cheese Frosting

Ingredients:

1. 2 1/2 cup unbleached all purpose flour
2. 1 1/2 cup sugar
3. 2 1/2 teaspoons baking soda
4. 1 teaspoons salt
5. 2 teaspoon cinnamon
6. 4 large eggs
7. 2 cups of any of our 100% Pure Extra Virgin Olive Oils
8. 1/2 cup of our Roasted California Walnut Oil
9. 3 cups carrots, peeled coarsely, grated
10. 2 tablespoons of crusted, toasted pistachio nuts
11. Optional: 1/2 cup walnuts, toasted coarsely, chopped

Directions:

1. Set the oven to 350 deg.
2. Use a 9 X 13 cake pan, and spray the sides with cooking spray.
3. Line the bottom with parchment.
4. In a large bowl, whisk together the flour, sugar, baking soda salt, and cinnamon. Mix well.
5. In a separate bowl, whisk together the eggs and any of our 100% Pure Extra Virgin Olive Oils and our Roasted California Walnut Oil.
6. Mix ingredients from both the bowls and stir them together gently with a large wooden spoon until they are moist.
7. Add the carrots and walnuts to the batter and fold them in until they’re evenly distributed.
8. Pour the batter into the prepared pan – spread evenly.
9. Bake for about 30 minutes or until a toothpick insert in the center of the cake comes out clean or just with a few moist crumbs.
10. Frost with cream cheese icing.

Cream Cheese Frosting: Mix The Following Ingredients

1. One stick of butter
2. 8 oz cream cheese softened
3. 1 tsp vanilla
4. 1 tsp salt
5. 4 cups powdered sugar