I’ve decided that a week (and a half) is a perfectly acceptable length of time to mope around, contemplate buying a plane ticket and running way, and consume an embarassing number of microwavable chocolate mug cakes in order to get over the feeling of having a giant hole in my heart. But now I’m back to reality and back to normal! Thank you so much for your love on my last post. Your sweet comments meant the world to me and I adore you. Which is why I want to share with you this carrot cake with cream cheese frosting!
I really love carrot cake, especially with cream cheese frosting. It’s one of my favourite flavour combinations, yet for some reason up until now I had never baked one myself! To be honest I think I was a little scared to try out a recipe and be disappointed. More often than not, the carrot cakes I’ve tasted have either been too dry, too dense or lacking in flavour. I was so happy with the way this cake turned out though. The carrot cake itself is plain and simple, yet so moist and fluffy. I love how the grated carrots add a lovely pop of orange colour as well. The cream cheese frosting is perfection and if you’re like me and bake your cake in a bundt pan then you will have leftover frosting to snack on 🙂
Carrot Cake with Cream Cheese Frosting
For the cake:
2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 cups grated carrots
1/2 cup butter, room temperature
1 package (8 oz) cream cheese, room temperature
1 pound (16 oz) powdered sugar
2 tsp vanilla extract
Preheat oven to 350F.
Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add the flour mixture to first mixture and combine. Then add carrots and stir in gently. Pour into a greased and floured pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until cooked through, 25 minutes (sheet cake) to 50 minutes (Bundt pan), depending on the pan you use. Cool completely before frosting.
slightly adapted from The Pioneer Woman