Carrot Cake with Cream Cheese Frosting

This sweet and moist spice cake will definitely hit the spot! Topped with some rich cream cheese frosting.

Prep : 30 / Cook: 20-25 / Total : 55 min

Serving : 1 x9″ cake

Ingredients :

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp salt
1 cup vegetable oil
4 large eggs (room temperature)
1 1/2 cups brown sugar
1/2 cup white sugar
1 tsp vanilla extract
3 cups grated carrots

For the cream cheese frosting:
1 package brick style cream cheese, softened to room temperature
½ cup unsalted butter, softened to room temperature
2 cups powdered sugar
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350°F.
Spray two 9-inch round cake pans well with non stick cooking spray and line the bottom of each pan with parchment paper for easier removal) and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, and vanilla extract until fully combined.
Add the grated carrots into the wet ingredients and mix until well combined.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until just combined.
Pour the cake batter evenly between both prepared cake pans.
Bake at 350°F for 20-25 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean.
Let cool in the pans for about 15 minutes. Make the Frosting in the meantime.’
Mix the Frosting ingredients together until well combined.
To assemble the cake:
Place one of the cakes on a cake stand, top with a little over 1/2 cup of the frosting, and smooth it out into one even layer.
Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice if desired.