Charm City Carrot Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oven to 350 degrees F.
  • Into a large mixing bowl, sift together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
  • In the bowl of a stand mixer or in a medium bowl using a hand mixer, whip the eggs until they thicken and ribbons form when the beater is lifted, 3 to 5 minutes. Slowly add the oil and vanilla extract to the whipped eggs.
  • Gently fold the liquid mixture into the dry ingredients to form the batter; it may feel a little thick. Add the shredded carrots and gently but evenly fold them into the batter.
  • Pour the batter into two (8-inch) round pans lined with parchment. Bake until the cakes are puffed, golden and set, and a toothpick inserted comes out clean, 35 to 45 minutes. Rotate halfway through for even baking. Remove and set aside on racks to cool before unmolding.
  • In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese and butter until well blended and lightened in texture. Beat in the vanilla until blended.
  • Slowly beat in the powdered sugar until the icing is smooth and spreadable, then frost the cake.
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