Super Moist Carrot Cake with Olive Oil

For the Carrot Cake::

• 2 cups All-Purpose Flour
• 2 tsp. Ground Cinnamon
• 1/2 tsp. Ground Cardamom
• 2 tsp. Baking Soda
• 2 tsp. Baking Powder
• 1/4 tsp. Sea Salt
• 3 cups Grated Carrots
• 20 oz. Can of Crushed Pineapple, (well drained)
• 1/2 cup Brown Sugar
• 1/2 cup Granulated Cane Sugar
• 1 cup Extra Virgin Olive Oil
• 4 large Eggs
• 1 tsp. Vanilla Extract

For the Frosting:

• 12 oz. Neufchatel Cheese or Light Cream Cheese, (room temperature)
• 4-5 tbsp. Butter, (room temperature)
• 1 cup Powdered Sugar
• 1/2 tsp. Vanilla Extract
• 1-2 tbsp. Maple Syrup

1. Preheat oven to 350F. Grease a 9x13" baking pan with a bit of olive oil and line the bottom with parchment paper.
2. In a large bowl, whisk together the flour, ground cinnamon, ground cardamom, baking soda, baking powder, and sea salt.
3. In a mixing bowl, add together the brown sugar, granulated cane sugar, vanilla extract, and extra virgin olive oil. On medium speed, beat until creamy (about 1 minute). One at a time, add in the large eggs and beat for an additional 30 seconds. Add in the drained and crushed pineapple.
4. In the meantime, fold the grated carrots into the dry mixture until lightly coated. Slowly add the carrot/dry mixture into the mixing bowl while it is mixing on medium speed. Only mix until incorporated.  
5. Pour the cake batter into the prepared baking pan. Bake for 45-50 minutes, or until a toothpick comes out clean when inserted into the center.
6. Allow the cake to completely cool in the pan. In the meantime, begin making the frosting by beating the room temperature cream cheese and butter in a mixing bowl until creamy (about 30 seconds). Beat in the powdered sugar, vanilla extract, and maple syrup until creamy on medium speed (about 1 minute).
7. Frost the cake in the sheet pan, as well as decorate it with crushed pecans, candy corn, and fresh parsley to mimic mini carrots.
8. Refridgerate up to 4 days.