2 Cups flour
3 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups sugar
1 1/4 C. Olive Gourmet Eureka Lemon EVOO
4 large eggs
2 cups grated raw carrots
1 can (8 1/4 ounces) crushed pineapple, drained
3/4 cups chopped walnuts or pecans
Place rack in center of oven and preheat to 350 F. Lightly oil a 12 cup nonstick Bundt pan. Toast 3/4 cup chopped walnuts or pecans. (In a frying pan, heat nuts over medium heat just until you smell the nutty aroma.) In a food processor, process carrots to a fine chop. Set aside.
Sift together the flour, cinnamon, baking powder, soda, and salt. Add sugar, oil, and eggs. Mix well. Stir in carrots, pineapple and nuts. Turn into Bundt pan.
Bake at 350° until a pick inserted near the center comes out clean, about 50 – 60 minutes. Cool pan on rack 15 minutes. Invert cake onto a plate & cool completely. Drizzle icing over cake. Cover and chill.
Lemon Cream Cheese Icing
1 C. powdered sugar
3 oz. cream cheese, room temp
2 Tbsp. lemon juice
2 tsp. finely grated lemon zest
2 Tbsp milk (or less, as needed for consistency)
Stir together sugar, cream cheese, lemon juice, and lemon peel. Add enough milk to make of drizzling consistency.