Carrot Cake

• tiempo total: 1 hour 10 minutes

Ingredientes

Homemade, perfectly spiced, ridiculously moist, and that cream cheese frosting?? Literal velvet.

I will never not want a slice.

Carrot Cake with Cream Cheese Frosting

1 ½ cups granulated sugar (300g)

2/3 cup light brown sugar, packed (147g)

1 cup oil (198g)

1/2 cup buttermilk (114g)

4 large eggs, room temp

2 tsp vanilla extract

1/2 cup crushed pineapple (128g)

2 ¼ cups all-purpose flour (281g)

1 ½ tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1/4 tsp ground ginger

1/2 tsp salt

1/4 tsp nutmeg

2 ½ cups finely grated carrots (248g)

1 cup chopped pecans (optional)

1 cup golden raisins (optional)

Frosting

16 oz cream cheese, softened (454g)

3/4 cup butter, softened (170g)

2 tsp vanilla extract

4–5 cups powdered sugar (480–600g)

Instrucciones

Preheat oven to 350°F. Prep three 8” pans with spray & parchment.

Wet: Beat eggs, sugars, oil, buttermilk, vanilla, pineapple.

Dry: Mix flour, leaveners, spices, salt.

Combine wet & dry. Fold in carrots, pecans, raisins.

Bake 25–30 min. Cool 10–15 min, then transfer to wire rack.

Frosting: Beat cream cheese & butter. Add vanilla & powdered sugar. Whip until fluffy.

Assemble layers, frost sides, press on pecans if using. Chill 30 min before serving.

Follow for more Better From Scratch desserts that are worth turning the oven on for 🧁

https://tastesbetterfromscratch.com/the-ultimate-carrot-cake-with-cream-cheese-frosting/