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Simple Carrot Cake w/Cream Cheese Frost




Source of Recipe


Internet


List of Ingredients




Carrot Cake
2 ½ cups unbleached all-purpose flour
1 ¼ teaspoons baking powder
1 teaspoon baking soda
1 ¼ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/8 teaspoon ground cloves
½ teaspoon salt
1 pound (6 or 7 medium sized) carrots, peeled
1 ½ cups sugar
½ cup packed light brown sugar
4 large eggs
1 ½ cups safflower, canola or vegetable oil

Frosting
8 ounces cream cheese, softened but still cool
5 tablespoons butter, softened but still cool
1 tablespoon sour cream
½ teaspoon vanilla extract
1 ¼ cups confectioners’ sugar



Recipe



For the cake:
Preheat oven to 350 degrees. Spray a 13x9 inch baking pan with nonstick cooking spray, and line the bottom of the pan with parchment, if you have it, then spray parchment paper.

Whisk together the dry ingredients in a large bowl, set aside.

Shred the carrots. If you have a food processor, use the large shredding disk. Set the shredded carrots aside. If using food processor, wipe out bowl and fit with a metal blade. Otherwise use a hand mixer to mix white and brown sugars with eggs until frothy and thoroughly combined. With machine running, add the oil in a steady stream. Continue until mixture is light in color and well emulsified. If using food processor, scrape mixture into a medium bowl. Stir in carrots and dry ingredients until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time. Cool the cake to room temperature in pan on a wire rack, about 2 hours.

For the frosting:
While cake is cooling rinse out your processor bowl, if using. When the cake is fully cooled, process or mix all ingredients except confectioners’ sugar until combined scraping down bowl with rubber spatula as needed. Add sugar and process/mix until smooth.

Run paring knife around edge of cake to loosen, invert onto wire rack, peel off parchment, and invert again onto serving platter. Spread frosting over cake’s surface, cut into squares and serve. Cover leftovers and refrigerate for up to three days.