Greek Carrot Cake

Cooking Time: 38m    Servings: 8

Ingredients:

For the cake:

• 1 cup light brown sugar, packed 
• ¾ cup Olive Scene mild Extra Virgin Olive Oil
• ¼ cup Greek yogurt 
• 1 tablespoon Olive Scene Pumpkin Spice Balsamic Vinegar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 cups very finely grated carrots 
• ¾ cup pecan pieces
• ½ cup golden raisins (optional)

Cream Cheese Frosting

• 8 ounces cream cheese, softened to room temperature
• ½ cup unsalted butter, softened to room temperature
• 2 cups powdered sugar
• 2 teaspoons vanilla extract
• 1-2 tablespoons heavy cream 
• 1/8 teaspoon salt, or as needed

Directions:
For the cake: 

1. Preheat oven to 350°. Oil the bottom of a 9 or 10inch springform pan and set aside.
2. Mix yogurt and vinegar and set aside.
3. On medium speed of a mixer, combine the brown sugar and oil.
4. Beat in the yogurt/vinegar until fully combined, about 60 seconds.
5. Mixture will be gritty and thick.
6. Add the eggs, one at a time, beating well after each addition.
7. Mix in the vanilla.
8. Set aside.
9. In a separate bowl, combine the flour, baking soda, cinnamon, and nutmeg.
10. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all flour pockets are gone - do not over mix.
11. Fold in the finely shredded carrots and pecan pieces (and raisins if using).
12. Pour into prepared springform pan.
13. Bake cake for 32-38 minutes or until toothpick inserted in the center comes out clean.
14. Check the cake at 30 minutes, then again at 32.
15. Allow cake to cool completely before frosting.

For the frosting: 

1. Beat the softened cream cheese and butter together on medium speed for 2-3 minutes until soft, and creamy.
2. Add powdered sugar and beat until thick and combined.
3. Add 2 teaspoons vanilla extract and whip.
4. Add 1-2 tablespoons heavy cream.
5. Beat on medium speed for 2 more minutes.