Carrot Cake

From: James Peterson
• Room-temperature butter and flour for preparing pan
• 2/3 cup flour
• 1/2 cup granulated sugar
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/3 cup vegetable oil, hazelnut oil, or walnut oil
• 2 eggs
• 1 cup chopped walnuts
• 1/2 cup chopped, drained pineapple
• 1 cup finely grated carrot (from about 1 large carrot)

Cream Cheese Frosting
• One 8-ounce package cream cheese
• 6 tablespoons butter
• 1 teaspoon vanilla extract
• 1 3/4 cups confectioners' sugar

Preheat the oven to 350°F. Butter a 9-by-5-inch or 4 1/2-by-8 1/2-inch loaf pan. Coat the pan with flour, tapping out the excess. In a bowl, whisk together the flour, granulated sugar, baking soda, baking powder, spices, and salt, and then sift them into a second bowl to make sure the spices are well combined. In a small bowl, whisk together the oil and eggs until blended, and then stir the egg mixture into the flour with a rubber spatula. Fold in the walnuts, pineapple, and grated carrot. Transfer the batter to the prepared pan and smooth the top with an offset spatula.
Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool until easy to handle, and turn out onto a cake rack.
While the cake is cooling, make the frosting. In a bowl, combine the cream cheese, butter, vanilla, and confectioners' sugar. Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat on medium speed until well combined and fluffy, about 10 minutes or until smooth. Spread the frosting on the top of the loaf.