Moist and Classic Carrot Cake with Cream Cheese Frosting

 

What You'll Need

 

Carrot Cake Ingredients:

• 5 to 6 large carrots, grated
• 1/2 tablespoon lemon juice
• 2 cups cake flour
• 1/2 cup sugar
• 1 cup light brown sugar
• 2 teaspoons baking powder (add 2 more for a lighter, less dense cake)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 4 large eggs

 

Cream Cheese Frosting:

• 12 tablespoons (1 1/2 sticks) unsalted butter
• 12 ounces cream cheese (1 1/2 blocks)
• 1 to 2 teaspoons heavy cream (optional for consistency)
• 4 to 6 cups powdered sugar

 

How to Make It

 

1. Prep the Pans:

• Preheat oven to 350 degrees fahrenheit.
• Grease and flour three round cake pans or use cake goop.

 

2. Mix the Wet Ingredients:

• In a large bowl beat together eggs, oil, white sugar and vanilla.

 

3. Mix the Dry Ingredients:

• In another bowl whisk flour, baking soda, baking powder, salt, cinnamon and cloves.

 

4. Prep the Carrots:

• As soon as carrots are grated add lemon juice and stir well to coat so they do not brown.

 

5. Combine the Batter:

• Stir the grated carrots into the wet mixture.
• Add the dry ingredients and mix just until combined.
• Pour batter into prepared pans.

 

6. Bake:

• Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
• Let cool in the pan for 10 minutes then turn out onto wire racks and cool completely.

 

7. Make the Frosting:

• In a medium bowl beat the butter and cream cheese until smooth.
• Add powdered sugar one cup at a time until you reach a spreadable consistency.
• Add vanilla and mix just to incorporate.

 

8. Assemble and Decorate:

• Add an equal amount of frosting between each cake layer.
• Frost the sides and top of the cake as desired.
• Decorate with chopped pecans if using.
• ENJOY!

 

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