Carrot Cake

Ingredients

For the cake:

• 1 1/2 cups of butter, at room temperature

• 2 cups of granulated sugar

• 2 cups of flour

• 2 1/2 teaspoons of ground cinnamon

• 1 teaspoon of vanilla extract

• a pinch of salt

• 2 teaspoons of baking soda

• 4 eggs

• 3 cups of grated carrots

For the Icing:

• 400 g of cream cheese, at room temperature

• 1/2 cup of butter, at room temperature

• 1 teaspoon of vanilla extract

• Approximately 450 g of confectioners’ sugar (adjust to taste)

For the cake:

Preheat the oven at 350 degrees.

Spray three 9-inch round cake pans with nonstick baking spray.

In the bowl of an electric mixer, cream the butter. Add the sugar, and beat.

In a medium bowl, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes.

Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. 

Let the cake cool down before inverting onto wire racks and let cool completely.

For the Icing:

In the bowl of an electric mixer, cream together the cream cheese and butter until light and fluffy, about 5 minutes. Add the sugar gradually, beating constantly. Add the vanilla.

When the cake is cool, place 1 cake layer on a cake stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake. On this particular cake, I used three different colors of icing and tips for decorating the top of the cake. Enjoy!