Carrot Cake Cottage Cheese Icing

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

3. In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix well until smooth and creamy.

4. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

6. Fold in the grated carrots, crushed pineapple, and chopped walnuts if using, until evenly distributed in the batter.

7. Pour the batter into the prepared baking pan, spreading it out evenly.

8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

9. Remove the cake from the oven and allow it to cool completely in the pan.

10. While the cake is cooling, prepare the cottage cheese icing. In a blender or food processor, blend the cottage cheese until smooth.

11. Add the powdered sugar and vanilla extract to the blended cottage cheese and mix until well combined.

12. Once the cake has cooled, spread the cottage cheese icing evenly over the top. You can also garnish with additional grated carrots or chopped nuts for extra flair.