Serves:
10 people
Cooking Time:
20-25 minutes
Ingredients
- FOR THE CAKE
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 4 eggs
- 1/2 cup packed brown sugar
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 7 carrots, peeled and shredded
- FOR THE FROSTING
- 10 tablespoon butter, softened
- 3 cups powdered sugar
- Pinch of salt
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons sour cream
- 1 pound cream cheese, cold and cubed
Instructions
Say hello to your new favorite carrot cake recipe.
- Preheat oven to 350 degrees Fahrenheit. Grease 2 round cake pans with cooking spray.
- In a bowl, combine flour, baking soda, cinnamon, nutmeg and cloves. Mix and set aside.
- In another, larger bowl, beat eggs, brown sugar and sugar with a mixer on medium-high speed until combined. Reduce mixer speed to medium and gradually add oil. Increase mixer speed and continue beating until fully combined.
- Add flour mixture to wet ingredients, mixing until fully combined. Gently fold in shredded carrots.
- Divide batter evenly between cake pans. Bake for 20 to 25 minutes, or until a toothpick comes out clean when inserted in the center. Remove cakes from oven and allow to cool completely.
- While cake cools, make the frosting. In a large bowl, beat butter on medium-high speed until creamy. Add powdered sugar, salt and vanilla extract, beat until combined. Add sour cream and continue beating until fluffy. Reduce mixer speed to medium and beat in 1 cube of cream cheese at a time, mixing until there are no lumps and frosting is fluffy and creamy.
- To frost the cakes, carefully remove from pan. Turn cake upside down (so you have a flat surface to frost), and spread about 1 cup of frosting over the cake. Top with second layer of cake. Frost the whole cake, making sure everything is evenly coated.
- If desired, top with whipped cream and shredded carrots. Serve and enjoy!
