Purple Barley Carrot Cake | Edible Bozeman

Ingredients

• 1 cup purple barley flour
• 1½ cups whole-wheat pastry flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons cinnamon
• 1 teaspoon ginger
• ¼ teaspoon cloves
• 1½ cups packed brown sugar
• ½ cup granulated sugar
• ½ cup melted coconut oil
• ½ cup extra virgin olive oil
• 4 large eggs
• 1 teaspoon vanilla
• 1 cup chopped pecans
• ¾ cup finely chopped pineapple, drained
• 2 cups grated carrots
• 16 ounces softened cream cheese
• ⅓ cup heavy cream
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 4 cups powdered sugar