Carrot Cake

Carrot Cake

Preparation

• Preheat the oven to 325F. Grease and lightly flour two 9” round pans.

• In a mixing bowl fitted with a paddle attachment, combine 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 3 cups finely shredded carrots, 2 cups granulated sugar and 1 cup neutral oil.

• Add 1 teaspoon baking powder, 1 teaspoon cinnamon and 4 eggs, beating on medium speed for 2 minutes.

• Evenly distribute the batter between the two 9” round pans and bake for 35-40 minutes or until done. Cool on a wire rack and then remove from pan to cool completely.

• While the cake is baking, prepare the frosting. Beat together 125g regular cream cheese, 1/4 cup butter and 1 teaspoon vanilla until light and fluffy. Gradually add 2 cups icing sugar, and beat until thick & smooth, adding more icing sugar if needed.

• Spread frosting between the layers of cake and the zest 1/2 a lemon and 1/2 an orange on the top layer of frosting.

• Serve and enjoy!

Ingredients

For the cake:

• 2 cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking soda

• 3 cups finely shredded carrots

• 2 cups granulated sugar

• 1 cup neutral oil (vegetable or canola)

• 1 teaspoon baking powder

• 1 teaspoon cinnamon

• 4 eggs

For the cream cheese frosting:

• 125g regular cream cheese

• 1/4 cup butter (room temperature)

• 1 teaspoon vanilla

• 2 cups icing sugar

For serving

• 1/2 an orange, zested

• 1/2 a lemon, zested