Carrot cake is a versatile dessert that works in any season but is especially wonderful in the fall. This recipe makes a moist, tasty cake that also packs in a good serving of vegetables! So, if you’re someone who likes to juice your vegetables, you can save your carrot pulp and use it in this cake.
Ingredients:
Dry
1½ cups packed brown sugar
½ cup granulated sugar
2½ cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
½ tsp salt
1½ tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
Wet
1 cup oil (vegetable, canola, or coconut will work)
¾ cup sour cream
1 tsp pure vanilla extract
2 cups grated or shredded carrots
Frosting Ingredients
16 ounces cream cheese (in block form), softened to room temperature
½ cup unsalted butter softened to room temperature
4 cups icing sugar
1½ tsp pure vanilla extract
Pinch of salt to taste
Directions:
Cake
Preheat the oven to 350˚F. Line and grease two 9-inch cake pans. A good tip is to grease the parchment paper so the cake can easily slide out of the pan when you flip it.
In a large bowl, whisk together the brown sugar, granulated sugar, oil, eggs, sour cream, and vanilla. Stir until there are no lumps.
Whisk together the flour, baking powder, baking soda, salt, and spiders in another large bowl.
Pour the wet ingredients into the dry ingredients and combine using a baking spatula. For this step, use the folding method until you no longer see any dry ingredients. Be sure not to over mix! Lastly, fold in the carrots.
Pour the mixture evenly into your two cake pans and bake for 30-35 minutes. Check if your cakes are made by inserting a toothpick into the middle of the cakes. If the toothpick comes out clean, then the cake is ready. If there is wet batter on the toothpick, put the cake back in for a few more minutes.
Finally, let the cakes cool in the pans. The cake must be completely cool before frosting!
Frosting
Combine the cream cheese and butter in a large bowl using a hand or stand mixer. Beat on medium-high for about 2 minutes until smooth.
Add the icing sugar, vanilla, and salt and beat slowly before transitioning to high for about 3 minutes. If the frosting is too thin, add more icing sugar. If it’s too thick, add a teaspoon of milk at a time.
Assembly
Level the cakes by gently cutting off the rounded tops using a large, serrated knife.
Place the first cake on your plate or stand and cover in frosting. Add the second layer on top and frost.
Decorate the cakes with nuts or edible flowers.
Serves: 10-12
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