🥕 Carrot Cake with Cream Cheese Frosting

Ingredients

• Cake

• 2 cup All-purpose flour
• 2 tsp Baking powder
• 1 tsp Baking soda
• ½ tsp Table salt
• 2 tsp Ground cinnamon
• ½ tsp Ground ginger
• ¼ tsp Ground nutmeg
• 4 Eggs, large
• 1 cup Granulated sugar
• 1 cup Brown sugar, packed
• 1 cup Canola oil
• 2 tsp Vanilla extract
• 3 cup Carrots, finely grated (about 1 lb)
• 1 cup Walnuts, chopped, optional (optional)

• Frosting

• 8 oz Cream cheese, softened
• ½ cup Butter, unsalted, softened
• 3 cup Powdered sugar
• 1 tsp Vanilla extract

Nutrition

Steps

You’ll need: two 9-inch round cake pans, parchment paper, box grater or food processor, mixer, cooling racks, offset spatula.

1. Heat the oven to 350°F. Grease the pans, line the bottoms with parchment, and grease again.
2. Whisk the flour, baking powder, baking soda, salt and spices.
3. In another bowl whisk the eggs, both sugars, oil and vanilla until smooth. Stir in the dry ingredients, then the carrots and walnuts. Don’t taste the raw batter: raw flour and raw eggs can carry germs (FDA and CDC).
4. Divide between the pans and bake 30 to 35 minutes, until a toothpick in the center comes out clean. Cool 10 minutes, turn out, and cool completely.
5. Beat the cream cheese and butter until smooth, then beat in the powdered sugar and vanilla until fluffy.
6. Set one layer on a plate, spread with a third of the frosting, top with the second layer, and frost the top and sides. Chill 30 minutes before slicing.