Carrot Cake

• total time: 1 hour 10 minutes

Ingredients

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)

Directions

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.

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