Carrot Pineapple Cake
INGREDIENTS
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2 c. AP flour
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2 tsp. baking powder
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2 tsp. baking soda
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2 tsp. cinnamon
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1/8 tsp. nutmeg
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1/8 tsp. cloves
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1 c. whole, toasted almonds
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1 c. toasted pine nuts
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1 c. olive oil
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1 c. sugar
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1/2 c. (1 stick) butter, melted
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1/2 c. packed brown sugar
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4 eggs
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3 Tbsp. dark molasses
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2 Tbsp. maple syrup
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2 c. chopped fresh pineapple, or 1 (16 oz.) can crushed pineapple, drained
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3 heaping cups shredded carrots
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Frosting:
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4 (8 oz.) pkg. cream cheese (room temp.)
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2 sticks (1 c.) butter, room temperature
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2 c. powdered sugar
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Half-and-half (as needed)
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