Our Favorite Carrot Cake

Recipe adapted by Pacific Biodiesel employee Emily Villanueva, featuring Kuleana® Sunflower Oil

CARROT CAKE INGREDIENTS:

• 4 large eggs
• 1 Cup granulated sugar
• ¾ Cup brown sugar
• 2 tsp Tahitian vanilla extract
• ¾ Cup melted & cooled unsalted butter
• ¾ Cup Kuleana® Sunflower Oil
• 2 Cups all purpose flower
• 2 tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp salt
• 2 tsp cinnamon
• 1/8 tsp allspice
• 4 Cups grated carrots
• ¾ Cup dried cranberries
• ¾ Cup diced fresh pineapple (or canned)
• 1 Cup chopped walnuts

Bakers Tip: Presto Salad Shooter does the trick for carrots!

Bakers Tip: Coat the cake pan with a thin layer of sunflower oil and dust with flour.

DIRECTIONS:

• Preheat oven to 350º F
• In large bowl, mix together eggs, sugars and vanilla extract.
• Add melted butter and sunflower oil; mix well to combine.
• In separate bowl combine dry ingredients through allspice. Stir until just mixed.
• Stir in carrots, cranberries, pineapple and walnuts. 
• Pour into a 13x9” pan or two standard round cake pans, lightly coated with sunflower oil and floured.
• Bake 40 to 50 minutes until toothpick inserted into the center comes out clean.
• Allow to cool before frosting

CREAM CHEESE FROSTING INGREDIENTS:

• 1 8oz pkg cream cheese
• 1/2 C unsalted butter, softened
• 1 tsp Tahitian vanilla extract
• 3 Cups sifted powered sugar
• Healthy pinch of Himalayan pink salt

DIRECTIONS:
• Beat cream cheese, butter and vanilla in large bowl with
mixer until blended. Gradually beat in sugar. Blend in salt.
• For sweeter or fluffier frosting, increase powered sugar by
one tablespoon at a time.
• Frost cooled cake and store in the fridge.