Carrot Cake

Ingredients

2 1/2 cups self rising flour self rising flour usually has salt in it which is why it was omitted here but if you want a bit more you can add 1/4 tsp of salt as well
1 1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves
1/4 tsp allspice
1 tsp baking soda
2 cups granulated sugar
1 cup vegetable oil
1 tbsp vanilla extract or vanilla paste
4 large eggs
3 cups grated carrots
1/2 cup crushed pineapple you can omit this if you want but I think it is essential/ I ONLY DRAIN PARTIALLY
1 cup chopped roasted walnuts optional

Preheat oven to 350 degrees.
Sift together flour, cinnamon, nutmeg, cloves, allspice and baking soda and set aside.
Next line the bottoms of 3 9” inch round cake pans with parchment paper and lightly grease.
In the bowl of your stand mixer, beat sugar, oil and vanilla together at medium speed. Next add eggs, one at a time, blending after each incorporation.
Next slow down the mixer to lowest speed and add flour mixture in increments.
Fold in carrots, crushed pineapple if desired and walnuts if desired.
Evenly pour batter into cake pans.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cool cake layers in pans for 10 minutes then flip cakes onto cooling racks to cool completely.

Frost with cream cheese frosting.
I recommend wrapping it in plastic wrap and letting chill for at least three hours, it makes frosting much easier.
Both the pineapple and nuts are optional in this recipe. Due to nut allergies in my family, I usually just add the pineapple without the nuts.
If you are adding the nuts, you can also add nuts as a gorgeous garnish to the design of the frosting as well on the outside!