Carrot Cake

• 2 cups grated carrots
• 1 cup toasted pecans, grated
• 1 eight ounce can crushed pineapple drained
• 1 tablespoon cinammon
• 1 teaspoon ground cardamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 4 eggs
• 1 cup white sugar
• 1/2 cup dark brown sugar
• 1 cup grapeseed or light oil
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• 2 cups flour
• 1 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• Frosting
• 12 ounces of cream cheese, at room temperature
• 8 ounces of butter, at room temperature
• 1/2 cup confectioner's sugar/or honey if you prefer
• 1 teaspoon vanilla, or grated orange peel.
• Blend everything together and spread evenly over cake.

1. Pre heat oven to 350.
2. I used the cuisinart and grated the carrots. I set them aside in a bowl, and added all the spices to the carrots. Chop the toasted pecans in the cuisinart. Place in same bowl as carrots.
3. Place eggs in cuisinart and blend. Add the white sugar, then the brown sugar. Blend. Add oil, and buttermilk and vanilla.
4. Put the flour in a plastic bag with baking soda and baking powder and salt and shake up.
5. Put the flour mixture into the cuisinart with the egg mixture and blend to form a smooth batter.
6. Pour the batter over the carrots/nuts and stir in the crushed pineapple.
7. Place into waxed paper lined cake pans and bake forty to forty five minutes or until done.

carrots, pecans, eight, cinammon, ground cardamon, ground ginger, ground nutmeg, eggs, white sugar, brown sugar, grapeseed, buttermilk, vanilla, flour, baking soda, baking powder, salt, frosting, cream cheese, butter, honey, vanilla, together

Taken from www.epicurious.com/recipes/member/views/carrot-cake-50019003 (may not work)