Carrot Cake

A purist version of a carrot cake. No nuts, no other fruit, no spiced cake craziness.

  • 2 cups flour
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 cup granulated sugar
  • 1 cup lightly packed brown sugar
  • 1 1/4 cup vegetable oil
  • 1 tsp vanilla
  • 4 eggs
  • 3 cups grated peeled carrots

Whisk the first 6 ingredients together. Measure out the oil in a large measuring cup and add the eggs, vanilla. Whisk wet ingredients together until combined. Add the oil/egg mixture to the dry ingredients and mix well with a large spatula. Once combined, fold in the grated carrots and transfer mixture to a 9×13 buttered baking dish. Bake at 350 degrees for 30-35 minutes.

Cream Cheese Frosting

  • 8oz cream cheese
  • 1 stick butter
  • 2 cups powdered sugar
  • 2-3 tbsp of milk

Leave the butter and cream cheese out to come to room temperature. Combine all of the ingredients in a large mixing bowl and beat until smooth with an electric mixer.

When cake has cooled, spread the frosting over the top and enjoy!


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