Carrot Cake with Cream Cheese Frosting (three 6-inch Layers

• temps total: 27 minutes

Ingrédients

For the Cake:

2 cups all-purpose flour

2 tsp baking powder

1 ½ tsp baking soda

1 tsp cinnamon

½ tsp nutmeg

½ tsp salt

1 cup vegetable oil

1 cup sugar

½ cup brown sugar

3 large eggs

2 cups finely grated carrots

½ cup crushed pineapple (drained)

½ cup chopped walnuts or pecans (optional)

1 tsp vanilla extract

For the Cream Cheese Frosting:

12 oz cream cheese (softened)

¾ cup unsalted butter (softened)

3 ½ cups powdered sugar

1 tsp vanilla extract

Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Grease and line three 6-inch round cake pans (corresponden exactamente al tamaño del pastel de la imagen).

In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, whisk oil, sugar, brown sugar, eggs, and vanilla until smooth.

Fold in grated carrots and crushed pineapple.

Add dry ingredients and mix until just combined. Stir in nuts if using.

Divide batter evenly into the three 6-inch pans.

Bake 25–30 minutes, or until a toothpick comes out clean. Let cool completely.

For the frosting, beat cream cheese and butter until creamy. Add powdered sugar, vanilla, and salt; beat until smooth.

Layer cake: place first layer, frost, repeat with all three, then frost the top. Decorate with piped frosting and marzipan carrots if desired.

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