• Preheat oven at 350F
• Line an 8-inch square pan with parchment paper and set to side until needed.
• ​Wash and shred carrots with a box grater, a food processor with a grater also works great!
• In a large bowl or in the bowl of a stand mixer with a paddle attachment add in all the wet ingredients (oil, eggs, sugar, vanilla extract) Mix on low speed until mixed.
• In another bowl add in the flour, leavening agents and spices and whisk until combined. Add the dry ingredients to the wet ingredients and mix on low until it's almost mixed in. Scrape the sides and bottom of the bowl with a rubber spatula. Batter will look thick.
• Add the shredded carrots, applesauce, and drained crushed pineapples and mix on low until mixed in. The batter should be thinner now.
• Pour cake batter into prepared pan and bake in preheated oven for 25-30 minutes or until a toothpick is inserted in the center of the cake and comes out clean.
• Once spiced carrot cake is baked take it out of the oven and allow it to cool on the counter for 10 minutes before taking it out and allowing it fully cool on a cooling rack. Tip: Insert a butter knife to the sides of the pan for easier release.

Cream cheese frosting:

• In the stand mixer add in your softened cream cheese and room temperature butter.
• Cream on medium-high speed until light for 3 minutes.
• Add in powdered sugar and vanilla and continue to beat for 2 minutes until light and creamy.

Assembly:

• Spread cream cheese frosting on top of the spiced carrot cake with an offset spatula. Crush walnuts or nuts of choice and sprinkle on top of the cake.
• ​Slice and cut spiced carrot cake into 16 small slices.

​Storage:

• Refrigerate spiced cake carrot in an airtight container for up to 5 days.