Best Carrot Cake Ever!

 Trust me, this recipe is the best, most delicious, moist, perfectly sweet, fresh, cinnamony, cardamomy, masterpiece of a cake.  I'm not bragging about my culinary abilities by saying all that, because I don't mess around with baking and follow cake recipes word for word.  I give all the credit to the cupcake project.  The only liberties I took were adding cinnamon to the frosting, a touch of nutmeg and ginger to the batter, and turning it into a cake rather than cupcakes.  Trust me when I say that there is no better carrot cake recipe out there.

Cake Recipe (I double it and make a double layer cake):

• 1/2 C sugar
• 3/4 t baking soda
• 1 t baking powder
• 1/2 t salt
• 1/2 t cinnamon
• 1/2 t ground cardamom
• 1 C finely chopped carrot (about 1 large carrot) - It's easiest to do this in a food processor. If you use organic carrots and scrub them well, you don't even have to peel them first.
• 1 C (200 g) crushed pineapple, drained
• 1 C dessicated coconut 
• 3 handfuls of currants (You could use raisins instead if you prefer.  You could also add a half cup of any kind of nut.)
• 1/4 C coconut oil
• 1/4 C unsalted butter, room temperature
• 2 eggs
• 1 C flour

1. In a large bowl, combine everything but flour, eggs, oil, and butter. 
2. Add oil and butter and stir vigorously to combine. 
3. Add eggs in one at a time, combining well after each addition. 
4. Add flour in 2 batches, mixing until just combined.
5. Divide evenly among cupcake liners.
6. Bake at 350 F for 25 minutes or until a toothpick comes out dry.

Cardamom Cream Cheese Frosting Recipe

• 8 oz cream cheese, room temperature
• 1/4 C unsalted butter, room temperature
• 3 C powdered sugar
• 2 t ground cardamom
• 1 t vanilla extract

1. Mix cream cheese and butter until creamy and light.
2. Mix in powdered sugar one cup at a time. You can add more or less to get your desired consistency.
3. Mix in cardamom and vanilla until fully integrated.
4. Pipe or slather onto your cupcakes.