By dezimey kum
Slice, serve and enjoy this homemade carrot cake recipe that is packed with fresh ingredients!
2 cups all-purpose flour 2 cups grated carrots 1 cup granulated and brown sugar 1 cup vegetable oil 4 large eggs
1 tsp vanilla extract 2 tsp baking powder 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp salt
8 oz cream cheese (softened) 1/2 cup unsalted butter (softened) 2 cups powdered sugar 1 tsp vanilla extract 1 tbsp milk (if needed for consistency)
Start by preheating your oven to 350°F. Grease and flour two 9-inch round cake pans to prepare them for the batter.
In a bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt.
In another bowl, beat eggs, oil, vanilla and sugars until smooth. Gradually mix in the dry ingredients. Fold in grated carrots gently.
Grease and flour two 9-inch cake pans, then evenly divide the batter between them.
Bake for 30-35 minutes or until a toothpick comes out clean. Let the cakes cool completely before frosting.
Beat the cream cheese and butter together until smooth, then gradually add the powdered sugar and vanilla extract. If needed, add a splash of milk to achieve a smoother texture.
Place one cake layer on a serving plate, then spread a thick layer of frosting over the top. Next, place the second layer on top and frost the entire cake evenly.
You can add chopped walnuts or pecans for extra crunch, or mix in shredded coconut for added texture. For even more moisture, crushed pineapple can be incorporated.
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