Carrot Cake!
This classic cake tastes amazing and is super fun to bake. The carrot flavours blend amazingly with the cream cheese frosting, and will leave you wanting more. It’s perfect for a nice dessert after a fancy meal, after a backyard barbeque, or just as a snack!
Prep Time: 2 Hours Cook Time: 40 minutes Yields: 1 Cake
Ingredients
Cake Layers
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1 â…“ cup sugar
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½ cup oil
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6 eggs
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1 tsp vanilla extract
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2 â…” cup all purpose flour
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3 tsp baking soda
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3 tsp baking powder
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1 tsp salt
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2 tsp cinnamon
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6 cups grated carrots
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Cream Cheese Frosting
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2 (8-ounce) packages cream cheese, chilled
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¾ cups unsalted butter, softened at room temperature
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1 â…“ cup confectioners' sugar
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1 tbsp vanilla extract
Directions
Cake Layers
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Hand beat sugar, oil, eggs, and vanilla extract with a whisk.
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Add in all purpose flour, baking powder, baking soda, salt, and cinnamon. Mix well.
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Add in carrots and stir.
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Split batter evenly into two halves, and pour into two 9-inch diameter cake pans.
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Bake each layer at 350°F for 20 minutes.
Cream Cheese Frosting
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Use an electric beater to beat the cream cheese and butter until smooth.
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Sift in the powdered sugar and add vanilla extract.
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Mix using the electric beater until well combined.
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Cake Assembly
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Frost the top of one of the cake layers with around ½ an inch thickness of frosting.
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Place the second layer on top of the first layer. Frost the top.
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Use the leftover frosting to frost the sides of the cake evenly.
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After assembly, keep the cake in the fridge to chill for 1 hour.
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Slice and serve!
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