Carrot Cake with Cream Cheese Frosting Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ---Carrot Cake---
2 1/2 cups unbleached flour,
1 1/4 teaspoons baking powder,
1 teaspoon baking soda,
1 1/4 teaspoons cinnamon,
1/2 teaspoon nutmeg,
1/8 teaspoon ground cloves,
1/2 teaspoon salt,
6-7 peeled medium sized carrots,
1 1/2 cups granulated sugar,
1/2 cup packed light brown sugar,
4 large eggs,
---Cream Cheese Frosting---
8 oz. cream cheese softened but still cool,
5 tablespoons unsalted butter softened but still cool,
1 tablespoon sour cream,
1/2 teaspoon vanilla extract,
1 1/4 cups confectioners sugar
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Directions: |
Directions:For the Cake:
1. Preheat oven to 350ºF. Spray either a 13x9 baking pan or two 8 inch round cake pans with nonstick spray. Line bottom of pan(s) with parchment paper or spray parchment.
2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl; set aside.
3. Shred carrots using large holes of box grater (you should have about 3 cups); transfer carrots to bowl and set aside.
4. In large mixing bowl, beat granulated and brown sugars and eggs until thoroughly combined. Reduce speed and add oil in a slow steady stream, being careful to pour oil against inside of bowl. Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute. Stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain.
5. Pour into prepared pan and bake until toothpick comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.
For the Cream Cheese Frosting:
When cake is cool, mix cream cheese, butter, sour cream, and vailla at medium high speed in clean bowl with mixer until well combined, about 30 seconds. Add confectioners sugar and mix until very fluffy, about 1 minute. |
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Personal
Notes: |
Personal
Notes: This is a very moist and delicious cake - a crowd pleaser and worth the effort!
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