Delicate Carrot Cake with Fluffy Cream Cheese Frosting

This carrot cake is a great way to pack some veggies into a sweet cake. The frosting is fluffy and has a kick from the cream cheese. The cinnamon and nutmeg give the cake a warm flavor that everyone will love. I made this cake for my family and since I grated and used a food processor for the carrots - my vegetable hating siblings couldn’t even tell they were there! As for me, I love the slight carrot flavor and how it’s warmed up by spices and a sweet frosting!

Recipe

Ingredients:
1 tablespoon butter
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon sea salt 
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup brown sugar
1 cup regular sugar 
4 large eggs
1 cup vegetable oil
1 pound carrots
For the frosting:
16 oz cream cheese
11 tablespoons butter
1 1/3 cup confectioners' sugar
1 tablespoon vanilla extract

Directions:

1. Use two 9x9 pans, butter them & set the oven to 375
2. Whisk together the flour, baking powder, baking soda, salt, cinnamon, & nutmeg.
3. Mix the brown sugar on the lowest speed to break up any lumps. Add 1 egg and continue to mix on low until smooth and incorporated. Add the remaining eggs, one at a time, and mix on low until smooth and incorporated.
4. Add the oil in a thin steady stream and continue to beat until fully incorporated.
5. Add the flour mixture in 3 batches. Fold in the carrots.
6. Bake until the layers are firm and risen and the tip of a paring knife inserted in the center of the cake emerges clean, 30-40 minutes.

Frosting Directions:

1. Combine the cream cheese and butter and beat on medium until smooth, 30 seconds to 1 minute.
2. Add the confectioners' sugar and vanilla, and beat on medium, scraping down the bowl and paddle as necessary, until light and fluffy, about 2 minutes.

Hope you enjoy! 🥕