Carrot Cake with Devon

Today would have been Carl's 77th birthday and I always like to bake (for anyone who wants to share) his favorite cake. Thankfully, in this crazy-upside-down world in the midst of the  Covid-19 pandemic, I am safe in Kelowna with Devon and Gary. We will celebrate and enjoy this delicious cake in memory of Carl.  

For the original video recipe please go to my YouTube video here Carrot Cake with Almond Milk & Chia seeds (please click on this link to go to my YouTube video of this recipe)

By: Miriam Borys Busby

Servings: 1  rectangular cake pan

Ingredients:
2 1/2  cups all-purpose flour

2 tsp. cinnamon

1/8 tsp. nutmeg

1/2  tsp. baking soda
1  1/2 tsp baking powder

½ tsp. salt

4 eggs (small)

1 cup white sugar

2 tbsp. vanilla

1 cup almond milk (dairy milk can be used if almond milk is not available)
2 tsp. lemon juice (add this to the almond milk)

½ cup olive oil

2 ½ cup grated carrots (loosely packed)

½ cup crushed pineapple (drained)

Spray baking spray onto all sides of the cake pan. Use 3 tbsp. flour to dust the greased surfaces of the cake pan. Discard flour.

Mix together in a bowl the flour, sugar, baking soda, cinnamon, nutmeg and salt.

With a hand mixer or by hand, beat eggs with sugar until light and fluffy. Then add oil, almond milk, and vanilla and beat eat until smooth.

Add dry ingredients to the wet and mix on low speed until blended. Remove from the mixer and fold in carrots and drained pineapple. Mix so that all the shredded carrot is coated with cake batter. Do not over mix.

Pour batter into the cake pan. 
Bake at 350° for approximately 40+ minutes until the cake springs back when pressed or a toothpick comes out clean when inserted.

Cool on wire rack. 

Ice with a Cinnamon Cream Cheese icing (see below).

Cinnamon Cream Cheese Icing (makes enough to ice a double or triple layer cake)
1 pkg. (250g)of cream cheese
4 oz. butter
4 cups icing (sifted)
1 tsp. vanilla
½ tsp. cinnamon