Layered Carrot Cake

kitchen-by-the-sea.com

Lexi Bishop

2 ¼ cup vegetable oil 540 ml

3 cups sugar 600 g

6 eggs

3 cups all purpose flour 360 g

1 tablespoon baking powder 15 ml

1 tablespoon baking soda 15 ml

1 teaspoon salt 5 ml

1 tablespoon ground cinnamon 15 ml

2 teaspoons ground cardamom 10 ml

4.5 cups grated carrots 1 32 oz bag of carrots (before peeling)

1.5 cup chopped nuts or unsweetened coconut optional

1.5 small can crushed pineapple lightly drained 12 oz or 1.5 8 oz cans

subheading: Cream Cheese Icing:

2 sticks butter 226 g or 1 cup

2 sticks cream cheese 452 g or 2 cups

½ teaspoon salt

1 teaspoon almond extract optional 5 ml

1 tablespoon vanilla bean paste 15 ml

6 to 8 cups powdered sugar Depending on how stiff you want the icing

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