Carrot Cake with Cream Cheese Frosting

Makes 1 double layer 9 inch diameter round cake, serves 8 persons

Cake

• 2 cups of flour
• 2 tsp of baking powder
• 1 ½ tsp of baking soda
• 3 tsp of cinnamon
• 2 cups of granulated sugar
• 1 cup of vegetable oil
• 4 eggs at room temperature
• 2 cups of grated carrots

Method

1. In a large bowl, combine flour, baking powder, baking soda, cinnamon and granulated sugar.
2. Add oil to dry ingredients.
3. Using an electric hand beater or whisk, beat mixture until all the dry ingredients are coated in oil.
4. Add eggs one by one, beating well and scraping the bowl in between each addition.
5. Stir in grated carrots.
6. Evenly distribute the batter between two greased and lined cake pans.
7. Bake at 350F for 45 minutes.

Cream Cheese Frosting

• 8 oz of cream cheese, softened
• 4 oz of unsalted butter, softened
• 3 cups of icing sugar

Method

1. In a large bowl, combine cream cheese and butter.
2. Using an electric hand beater, beat together until smooth and homogeneous.
3. Gradually add icing sugar. Beat until fluffy.
4. Spread onto cooled cake.