Carrot Cake Recipe
Carrots, walnuts, cranberries, cream cheese icing.
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Ingredients
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Dry Ingredients
Wet Ingredients
Cream Cheese Icing
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, salt, granulated sugar, and brown sugar until well combined.
- 3
- 4
Combine Mixtures
Gradually add the wet mixture to the dry ingredients, stirring until just combined. Do not overmix.
- 5
Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Cool the Cakes
Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Icing Preparation
- 7
Prepare Cream Cheese Icing
In a mixing bowl, beat together the cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated and fluffy.
- 8
Frost the Cake
Once the cakes are completely cooled, place one cake layer on a serving plate and spread a generous amount of cream cheese icing on top. Place the second layer on top and frost the top and sides of the entire cake.
- 9
Decorate (Optional)
Optionally, decorate the top of the cake with additional chopped walnuts or cranberries for an appealing finish.
