Carrot Cake /w/ Cream Cheese Frosting

I’ve never been a big fan of carrot cake, until I came across this recipe, and now it’s probably the type of cake that I make most often. Given that yesterday was Easter, I thought it would be an appropriate occasion to share this delicious recipe; a family favorite!

The recipe is as follows:

Carrot Cake /w/ Cream Cheese Frosting 

PREP TIME: 25 mins
BAKE TIME: 40 mins
TOTAL TIME: 1 hr 5 mins
MAKES: 12 servings

INGREDIENTS:

For the cake:

  • Butter, for pans
  • 2 cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 3 cups grated carrots
  • 1 1/2 cups chopped pecans, optional

For the frosting:

  • 1/2 cup (113g) unsalted butter, softened
  • 113g cream cheese, softened
  • 1 tsp vanilla
  • 3 cups powdered sugar

DIRECTIONS:

For the cake:

Preheat oven to 175°C. Grease and flour 2 (9-inch) round pans; line bottom of the pans with parchment paper.

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.

Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

For the frosting:

In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping the bowl occasionally, until smooth and creamy.

Stir in the vanilla, then the powdered sugar. Add more powdered sugar as needed until frosting is a thick, spreadable consistency.

Enjoy!

– Elena ☆

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