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!