Yummy Carrot Cake

Yummy Carrot Cake is easy to make! It is simple but delicious! A moist carrot cake with a sweet and creamy cream cheese frosting makes this cake amazingly delicious!

I love carrot cake and the creamy and thick cream cheese frosting that is spread on top! I love it! There are many recipes out there ranging from simple to a bit more fancy (layers of cake with filling and fancy frostings). But when it comes to Carrot Cake I like mine simple. I don’t need 3 layers of cake with filling and a fancy coconut walnut frosting (don’t get me wrong because all of the fancier recipes are delicious). But I just like mine simple- simple to make and yummy to eat! Let me mention this recipe makes a thinner cake… more like a bar! I love it more thin because I get the perfect cake to frosting ratio! If you want it thicker you can double the cake batter or bake it in an 8×8 pan!

1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp cinnamon
pinch of nutmeg optional- but I think is necessary
2 eggs slightly beaten
2 1/2 cups shredded/grated carrots
3/4 cup brown sugar, packed
1/4 cup white sugar
1/2 cup canola oil or vegetable oil
1 tsp vanilla
2 cups Cream Cheese Frosting you can use my recipe-link below

Preheat your oven to 350 degrees.  Grease 9×13 baking pan.
In a large bowl combine your flour, baking powder, baking soda, cinnamon and nutmeg.
In another bowl combine your eggs, shredded/grated carrots, brown sugar, white sugar, oil and vanilla.
Add your wet ingredients to your dry ingredients and mix together. Do not overmix.
Pour your cake batter into your greased 9×13 baking pan and spread batter evenly in pan.
Place in oven for 20-25 minutes.  It will be done when a toothpick comes out clean when poked in the center of the cake. 
When cake is done, remove from the oven and let cool completely before frosting.
When cake is cooled, frost with Cream Cheese Frosting and enjoy!
This cake will stay fresh for up to a week if covered tightly.
You can double this cake and bake it in a baking sheet/jelly roll pan for carrot cake bars. (Double your frosting if you do this)!

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