Carrot Cake
With cream cheese frosting
- Serves: 8
- Prep: 30
- Cook: 45
Ingredients
Cake 1.8 cups (375g) granulated sugar 1 cup vegetable oil, plus more for the pans 4 large eggs 2 cups (245g) all-purpose flour, plus more for the pans 1 tsp. baking powder 1 tsp. baking soda 1 rounded tsp. ground cinnamon Dash of ginger 1/2 tsp. salt 2 cups grated carrots, lightly packed 2 tsp. orange zest Frosting 3/4 cup salted butter, softened 12 oz. cream cheese, softened 1 1/2 lb. powdered sugar 2 tsp. vanilla extract 1/2 tsp. orange zest
Directions
Preheat oven to 350°F. Prep pan(s) with butter & flour and/or parchment. 2 8-inch round cake pans, or a 11x13 glass pyrex. (If glass, pre-heat the pan for 5 min) In a large bowl, whisk together the granulated sugar, oil, and eggs. In another bowl, sift together the flour, baking powder, baking soda, and spices. Add the flour mixture to the egg mixture and stir to combine. Then, add the carrots & zest and mix well. Divide the batter between the prepared pans and bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Let cool 10 minutes in the pans on a rack, then run a butter knife around the edges of the pans and remove the cakes to the rack to cool completely. For the frosting: In large bowl, beat the butter and cream cheese with a mixer on medium speed until smooth. Add the powdered sugar and vanilla, and beat until fluffy. Gently fold in zest. If too thick, pipe onto the cake to avoid damaging tearing.