Moist Carrot Cake
🥕🎂Moist Carrot Cake🥕😍
👇INGREDIENTS :
carrot cake
2 cups granulated sugar
1 1/4 cups oil
4 large eggs
1 lb packge baby carrots, finely grated
2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
2 1/2 tsp cinnamon
frosting
12 Tbsp unsalted butter, room temperature, 1½ sticks
2 8 oz packages cream cheese, room temperature
8 cups powdered sugar, sifted
1 Tbsp pure vanilla extract
INSTRUCTIONS :
▢ Preheat oven to 325 degrees then line the bottom of two 9" cake pans with parchment paper. Spray the pans and paper with non-stick cooking spray and set aside.
▢ In a large mixing bowl, whisk the sugar, oil and eggs together until completely blended then set aside.
▢ Add the carrots to the bowl of a food processor fitted with the steel blade and pulse until the carrots are very finely chopped and resemble the texture of wet sand. Then, add them to the sugar, oil and egg mixture, stirring to combine.
▢ Divide the batter evenly into the two prepared cake pans and bake 45−50 minutes—the cakes will be firm in the center and just beginning to pull away from the sides of the pan.
▢ Remove the cakes from the oven and cool them on a rack for about 10 minutes.
▢ While the cakes are cooling, get started on the cream cheese frosting. Add the softened butter and cream cheese to a medium-sized mixing bowl and cream together until completely combined and no lumps remain. Then, sift in the powdered sugar, stirring until perfectly smooth.
▢ When the cakes are cool and the frosting has been made, remove the pans to uncover the cakes. Place the first layer on a serving plate and evenly coat the top of the cake with frosting. Place the next layer upside down on top of first layer and press gently but firmly into place. Coat the top and all sides of the cake evenly with the remainder of the frosting.
▢ Refrigerate the cake until ready to serve then slice into big wedges and enjoy❤️❤️