14 Karat - Carrot Cake

Ingredients:

• 2 cups flour
• 1 ½ cups sugar
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 tsp cinnamon
• 2 tsp baking powder
• ½ cup oil (suggested: avocado)
• 4 eggs
• 2 cups grated carrot
• 1 cup crushed pineapple (drained, from an 8 oz can)
• 1 cup chopped nuts (optional)

Instructions:

1. Sift together flour, sugar, baking powder, baking soda, salt, and cinnamon.
2. Add oil and eggs, then whip well.
3. Stir in grated carrots and drained pineapple. Mix until combined.
4. Divide batter evenly into 3 greased and floured 9-inch cake pans.
5. Bake at 350°F for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Cool in pans for 10 minutes, then turn onto wire racks to cool completely.
7. Once cooled, spread a thin layer of apricot preserves between each cake layer before frosting.

Cream Cheese Frosting:

• ½ cup butter (softened)
• (2) 8 oz packages of cream cheese
• 1 tsp vanilla extract
• 1 lb. powdered sugar
• A few drops of milk (if needed for consistency)

1. Beat together butter, cream cheese, and vanilla until smooth.
2. Gradually add powdered sugar and beat until fluffy.
3. If the frosting is too thick, add a few drops of milk until spreadable.
4. Frost the cake and decorate festively!