Carrot Cake with Cream Cheese Frosting
By emjyhss
1 Picture
Ingredients
- For cake:
- 2 1/2 cups flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 1 1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 1 pound carrots peeled and grated
- 1 1/2 cups sugar
- 1/2 cup light brown sugar, packed
- 4 eggs
- 1 1/2 cups vegetable oil
- For frosting:
- 8 ounces cream cheese , softened but still cool
- 5 tablespoons unsalted butter softened, but still cool
- 1 Tbs sour cream
- 1/2 tsp vanilla extract
- 1 1/4 cups powdered sugar
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 350F. Prepare two 8 or 9-inch round cake pans by spraying them lightly with pam. Cut out circles of parchment paper to lay inside the pans and give them a light spray as well. In a medium bowl, sift together flour, baking soda, cinnamon, nutmeg, cloves and salt. Add carrots and mix with a spoon to combine. Set aside. In a large bowl using a hand mixer, mix together sugars and eggs until combined and pale in color. Add oil and continue to mix until oil has incorporated into the eggs and sugar. Add dry ingredients and mix on the lowest speed until just combined. Divide batter equally between the two pans and bake for approximately 40 minutes, or until a toothpick comes out clean. Let cake cool in pan for 2 hours. To remove, carefully run a paring knife around the perimeter of the cakes and invert onto a cooling rack or plate. Make sure the cake is completely cooled before frosting. To make frosting, beat together cream cheese and butter with an electric mixer until well combined. Add sour cream and vanilla. Slowly incorporate powdered sugar and mix until smooth and creamy. Decorate cake as desired. I covered the outside of the cake with chopped walnuts.
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