THE BEST AND EASY CARROT CAKE RECIPE

🧂 Ingredients

• 1 cup (200 g) Granulated sugar
• 1 cup (200 g) Light brown sugar
• 1 ½ cup (327 g) Vegetable oil
• 5 large Eggs, beaten
• 4 cups (400 g) Grated carrots
• 2 ½ cups (320 g) All-purpose flour
• 2 ½ teaspoon (15 g) Baking soda
• 2 ½ teaspoon (10 g) Baking powder
• 1 teaspoon (5.9 g) Salt
• 1 ½ teaspoon (4 g) Cinnamon
• ½ teaspoon (1 g) Nutmeg
• ⅛ teaspoon (pinch) of ground cloves
• 2 8 ounces Cream cheese, room temperature
• ½ Cup (113 g) Butter, room temperature
• 2 teaspoon Vanilla paste
• ½ teaspoon (3) pink salk
• 7 Cup (875 g) Icing sugar, sifted

Instructions

• 1 Preheat the oven to 350°F. Grease and line the pans with parchment paper.
• 2 In the bowl of a standing mixer, or using a handheld electric mixer and a large
  mixing bowl, beat the sugar and oil until blended at a medium speed. Add the
  eggs and beat for 1 minute or until fully incorporated.
• 3 Sift all the dry ingredients into the egg mixture and continue beating at a low
  speed for 2 minutes or until thoroughly mixed. Add the grated carrots, using a
  wooden spoon or a rubber spatula, combine well.
• 4 Pour the batter into the prepared cake pans. Bake for 40 minutes or until a cake
  tester comes out clean and the whole kitchen smells amazing.
• 5 Transfer to the cooling rack and let it cool in the pan completely before
  frosting.
• 6 In the bowl of a standing mixer, or a handheld electric mixer and a large mixing
  bowl, beat the cream cheese, butter, salt and vanilla paste at a medium-high
  speed until creamy and lump-free.
• 7 With a mixer on low, add the icing sugar gradually until fully combined but
  don't overbeat. Stop when sugar is already mixed.
• 8 Smear 3 tablespoons of the frosting on top of the cake stand or cake plate then
  place the first layer of the cake to hold the cake stay while frosting.
• 9 Spread the frosting between each layer of the cake, the side and top. Enjoy!

Nutrition Info