I had a slice of carrot cake at a restaurant, I swear was made with almond flour instead of the usual. I could taste it, and at first I had my reservations, but after bite three, I was hooked. It was a cross between Princess Cake and a whole lot of wonderful. But I must say, I still prefer my carrot cake and a princess one with their own traditional recipes:

Carrot Cake Recipe 

• 2 ²/₃ cups (319 grams) all-purpose flour, plus more for dusting
• 2 teaspoons baking powder
• 1 ¹/₂ teaspoons baking soda
• 1 teaspoon kosher salt
• ¹/₄ teaspoon ground nutmeg
• ¹/₄ teaspoon ground cloves
• ¹/₄ teaspoon ground cardamom
• ³/₄ cup (160 grams) extra-virgin olive oil, plus more for greasing
• 1 ¹/₂ cups (300 grams) lightly packed light brown sugar
• ¹/₂ cup (100 grams) sugar
• 2 teaspoons pure vanilla extract
• 4 large eggs, at room temperature
• 4 medium carrots, unpeeled and finely shredded (about 211 grams shredded)
• ¹/₂ cup toasted pecans or walnuts, finely chopped (optional)
• ¹/₂ cup golden raisins (optional)

• Cream cheese frosting:
• 1 cup (4 ounces/113 grams) full-fat cream cheese, at room temperature
• 2 sticks (8 ounces/226 grams) unsalted butter, at room temperature
• 4 cups (1 pound/454 grams) confectioners’ sugar
• ¹/₂ teaspoon kosher salt
• 1 teaspoon white vinegar
• 3 ¹/₂ tablespoons heavy cream  {more}

Recipe and featured image full credit

For The Swedish  Princess Cake recipe  – my second favorite cake