Carrot Cake

This is a divinely moist and flavorful carrot cake.

2 cups all-purpose flour (250 grams)
1/2 teaspoon fine salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground ginger
2 teaspoons cinnamon
1 cup white sugar (125 grams)
3/4 cup oil (175 ml)
2 tablespoons apple sauce
2 cups raw coarsely pureed carrots (500 grams)
2/3 cup crushed pineapple without liquid (5 ounces or 150 grams)
1/2 cup plant milk or pineapple juice if using canned pineapple (120 ml)
1/2 cup chopped pecans
1/2 cup chopped walnuts

For the frosting
1/4 cup vegan butter
8 ounces vegan cream cheese
1 1/2 teaspoon vanilla, or to taste
about 1/2 cup powdered sugar and then keep adding 1 tablespoon at a time till desired sweetness.

1. Preheat oven to 350.
2. Take the ½ cup pineapple juice and coarsely puree carrots with it. I’m using a food processor. The carrots shouldn’t be too fine. They should resemble coarse crumbs.
3. Parchment paper and oil a 13 by 9 inch pan.
4. Add, sugar, oil, and applesauce in a bowl and cream together. Then add the crushed pineapple and carrots and mix thoroughly. Sieve the dry ingredients. Combine both till mixed. Do NOT handle it too much at this point. Just enough till combined.
5. Add the nuts and give it one more mix.
6. Transfer the batter to the pan and level it with a spatula.
7. Bake at 350F for about 35-40 minutes.
8. Transfer to a cooling rack with the parchment paper.
9. Cool completely before icing the cake.

Serves about 16.