Carrot Cake With Chèvre Frosting

• Cake
• Parchment paper
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon table salt
• 1 teaspoon ground cinnamon
• 2 cups sugar
• 1 1/4 cups canola oil
• 3 large eggs
• 3 cups grated carrots
• 1 (8-oz.) can crushed pineapple in juice, drained
• 1 1/4 cups coarsely chopped walnuts, toasted
• 2 tablespoons minced fresh ginger
• Frosting
• 8 ounces goat cheese or cream cheese, softened
• 1/2 cup butter, softened
• 1 (16-oz.) package powdered sugar
• 1 vanilla bean
• Garnishes: walnuts, carrot curls

1. Prepare Cake: Preheat oven to 350u0b0. Grease 2 (8-inch) round cake pans; line bottoms with parchment paper, and grease and flour paper.
2. Stir together flour and next 3 ingredients.
3. Whisk together sugar and oil in a large bowl until well blended. Add eggs, 1 at a time, whisking until blended after each addition. Add flour mixture, stirring just until blended. Fold in carrots and next 3 ingredients. Spoon batter into prepared cake pans.
4. Bake at 350u0b0 for 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour).
5. Prepare Frosting: Beat goat cheese and butter at medium speed with an electric mixer 2 to 3 minutes or until creamy. Add powdered sugar, 1 cup at a time, beating at low speed until blended after each addition.
6. Split vanilla bean; scrape seeds into goat cheese mixture. Beat 30 seconds to 1 minute or until frosting is light and fluffy. Spread 1/2 cup frosting between cake layers; spread remaining frosting on top and sides of cake.

cake, paper, flour, baking soda, salt, ground cinnamon, sugar, canola oil, eggs, carrots, pineapple, walnuts, fresh ginger, frosting, goat cheese, butter, powdered sugar, vanilla bean, walnuts

Taken from www.myrecipes.com/recipe/carrot-cake-chevre-frosting (may not work)