Carrot Cake Perfection: Creamy Cream Cheese Frosting Edition

Indulge in the ultimate carrot cake experience with our irresistibly moist recipe, generously topped with luscious cream cheese frosting. Each bite is a perfect blend of sweet carrots, warm spices, and creamy decadence, making it a dessert that's sure to steal the show at any gathering. Treat yourself to a slice of homemade heaven!

Ingredients:

• 2 cups all-purpose flour

• 2 cups granulated sugar

• 2 teaspoons baking powder

• 1 teaspoon cinnamon

• ½ teaspoon salt

• ½ teaspoon baking soda

• 3 cups carrots, shredded

• 4 eggs

• ¾ cup vegetable oil

• 1 teaspoon vanilla extract

Cream Cheese Frosting:

• ½ cup butter 1 stick room temperature

• 1 (8 oz. pkg.) cream cheese room temperature

• 2 teaspoons vanilla extract

• 4 cup powdered sugar

Directions:

1. Preheat oven to 350 degrees. Lightly spray two 9-inch round cake pans with non-stick baking spray. Set aside.

2. In a mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, cinnamon, salt and baking soda. Set aside.

3. With a hand or stand mixer, combine the oil, eggs, vanilla and shredded carrots.

4. With the mixer running, gradually add the dry ingredients to the wet ingredients. Stop the mixer occasionally to scrape down the sides of the bowl with a rubber scraper.

5. Pour the batter into cake pans, and smooth out evenly with a spatula. Bake the cake at 350 for 30-32 minutes or until a toothpick inserted comes out clean and crumb-free. Remove cake from oven and let cool to room temperature.
   

Frosting:

1. With a hand or stand mixer, cream together the butter and cream cheese until smooth. Add the vanilla and incorporate well. Gradually begin adding the powdered sugar one cup at a time, stopping the mixer to scrape down the sides of the bowl.
   

Assemble the Cake:

1. To put the cake together, use a large, serrated knife to remove the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I feel it is best to make sure they’re completely flat.

2. Place the first cake on a serving plate or a cardboard cake round.

3. Spread about 1/2 to 1 cup of frosting evenly on top of the cake.

4. Add the second layer of cake.

5. Frost the outside of the cake (I used a Turntable Cake Stand I bought at Walmart).

6. Press sprinkles into the sides of the cake.

7. Add a few more sprinkles to the top of the cake. Store in an air-tight container. The cake is best for 3-4 days.