Carrot Snacking Cake

Cake:

1 1/3 cups flour

1 cup sugar

1 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon cloves

3 large eggs

2/3 cup vegetable oil

1 1/2 cups shredded carrots

1/2 cup chopped walnuts

1/2 cup golden raisins

1/2 cup crushed pineapple

Cream Cheese Frosting: 

8 ounces cream cheese, room temperature

6 tablespoons unsalted butter, room temperature

1 teaspoon vanilla

3 cups confectioner’s sugar

Heat oven to 350F. Line a 13×9 inch baking pan with parchment. In a large bowl, whisk together dry ingredients. In a small bowl, whisk together eggs and oil. Add egg mixture to dry mixture and stir together. Stir in carrots, walnuts, raisins and pineapple. Spread into prepared pan and bake until center springs back when lightly touched, about 30 minutes. Let cake cool completely before frosting. 

Meanwhile, make frosting. Beat together cream cheese and butter, then beat in vanilla, With the mixer on low speed, gradually add confectioner’s sugar, beating until combined. Using parchment, remove cake from pan. Spread frosting on cake and cut into 2-inch rounds or squares.