Carrot Cake
1 cup flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1 pinch salt
1/2 crushed pineapple, drained
1 1/2 cups grated carrots
1/4 cup raisins
1/2 lemon, zested
2 eggs
1/4 cup grape seed oil
1/2 cup milk
1 teaspoon vanilla essence
1/2 cup walnut pieces

Cream Cheese Icing
1 cup cream cheese
1 cup confectioners sugar
2 Tablespoons lemon juice

carrot Cake

Preheat oven to 350F.

Grease 2 - 8 inch round cake pans with oil.

Whisk together flour, sugar, baking powder, baking soda, cinnamon, ginger and salt. Add pineapple, grated carrots, raisins and lemon zest. Stir to get a nice coating.

Whisk the eggs, grape seed oil, milk, and vanilla. Add to dry ingredients and mix until well incorporated. Fold in walnuts.

Pour batter into prepared pans and bake for 25 - 30 minutes, or until an inserted toothpick comes out clean. Set to cool, once cool enough to touch turn cakes out of pan and let cool completely on a wire rack.

Cream Cheese Icing

Beat together cream cheese, sugar, and lemon juice until light and fluffy.

Assembly

Cut tops off cake and crumble up, set aside. Cut cakes in half and spread cream cheese icing in between layers. Spread icing on top and sides of cake. Spread crumbled cake over cake. Serve and enjoy

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