Moroccan Carrot Cake

​Add the exotic flavours of Rick's Rub™ Moroccan to your classic Carrot Cake recipe. Cardamom, Ginger, Cloves, Coriander, and Allspice will elevate the familiar flavours and moist texture of this delicious cake, sure to please a crowd!





​INGREDIENTS:
Cake
2 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
4 tsp Rick's Rub™ Moroccan
1 cup vegetable oil
1 cup packed light brown sugar
1/2 cup granulated sugar
4 large eggs
1 tsp vanilla extract
2 cups shredded carrots
1 8-ounce can of crushed pineapple, drained
1/2 cup pecans or walnuts or raisins, optional

Frosting
1/2 cup butter, softened
1 8-ounce package cream cheese, softened
1 tsp vanilla extract
1 16-ounce package powdered sugar
2 tbsp heavy cream

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METHOD:

1. Preheat oven to 350 degrees and grease 2x 8" or 9" round baking pans.
2. In a large bowl, combine flour, baking powder, baking soda, cinnamon, and Rick's Rub™ Moroccan. Set aside. 
3. In a medium bowl, whisk together oil, brown sugar, granulated sugar, eggs, and vanilla until light and fluffy.
4. Pour wet ingredients into dry ingredients, and stir until combined.
5. Fold in carrots, pineapple, and pecans/walnuts/raisins. Pour batter into prepared pans.
6. Bake 40-45 minutes or until cake tester/toothpick comes out clean from center of cake. Let cakes cool completely.
7. Using a stand mixer or electric hand mixer, beat butter and cream cheese until smooth.
8. Add vanilla and beat to combine.
9. Slowly add powdered sugar to cream cheese mixture, adding the heavy cream as needed to thin the frosting.
10. Spread frosting on cooled cake. 

Garnish with crushed pecans or walnuts or candied citrus peel, as desired.

Makes approximately 12 servings.