Olive Oil Carrot Cake

Dear Turkey,

Yes, it tastes like cake

It doesn't taste like salad

Or like vegetables

Olive Oil Carrot Cake

(makes 1 loaf, adapted from smitten kitchen)

Ingredients:

- 2 1/3 c flour

- 1 t salt

- 2 t baking powder

- 2 t pumpkin pie spice

- 1/2 c olive oil

- 3/4 c brown sugar

- 2 eggs

- 1 c apple cider

- 1 t vanilla

- 1.5 c grated carrots

- For the frosting, whisk together 4 oz cream cheese (room temperature), 2 T butter (room temperature), 1/2 t vanilla, 6 T powdered sugar

Instructions:

- Stir together the dry ingredients and then mix in the remaining ingredients, just until combined.

- Generously oil a loaf pan and pour the batter in. Bake at 350 F for 60-70 minutes, or until a knife comes out clean. 

- Cool for at least 20 minutes and gently remove from pan. Frost. 

- This cake is best on day 2, stored at room temperature. You can then slice it frosted and freeze it for later enjoyment.

Enjoy, 

Tofu