Best Carrot Cake
Ingredients
The cake
-
2 ½
cups
all-purpose flour
-
1 ¼
teaspoons
baking powder
-
1
teaspoon
baking soda
-
1 ¼
teaspoons
ground cinnamon
-
½
teaspoon
ground nutmeg
-
⅛
teaspoon
ground cloves
-
½
teaspoon
table salt
-
1
pound
medium carrots
-
1 ½
cups
granulated sugar
-
½
cup
packed light brown sugar
-
4
large
eggs
-
1 ½
cups
vegetable oil
The frosting
-
8
ounces
cream cheese
-
5
tablespoons
butter
-
1
tablespoon
sour cream
-
½
teaspoon
vanilla extract
-
1 ¼
cups
powdered sugar
-
to taste
toasted, chopped pecans (for garnish)
Instructions
- Preheat the oven to 350°F and prepare the baking pans.
- Whisk together the dry ingredients in a medium bowl.
- Shred the carrots using a food processor or box grater.
- In a stand mixer, combine the sugars and eggs, then gradually add the oil.
- Mix until the batter is well emulsified, then fold in the carrots and dry ingredients.
- Pour the batter into the prepared pans and bake until a toothpick comes out clean.
- Allow the cakes to cool before inverting them onto a cooling rack.
- For the frosting, beat together the cream cheese, butter, sour cream, and vanilla.
- Add the powdered sugar and mix until fluffy.
- Frost the cooled cake and garnish with pecans if desired.
Nutrition Facts (estimated)
Servings
15
Calories
348
Total fat
11g
Total carbohydrates
59g
Total protein
5g
Sodium
317mg
Cholesterol
71mg
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