Carrot Cake

This past weekend I made the best and easiest carrot cake for my boyfriend’s birthday. Let me start by saying this was the very first time I have ever made carrot cake, so I don’t know if it is the easiest but I will for sure keep it on rotation from now on!

I was lazy and bought pre shredded carrots (10/10 would recommend). My boyfriend loved it and one of my aunts said it was the best cake she has ever eaten, and now I have been requested to make this for Christmas!

What you need for the cake: (blend all ingredients aside from carrots and nuts, then add to batter)

• 2 cups flour

• 2 tsp baking soda

• 2 tsp cinnamon

• 1 tsp salt

• 2 cups sugar

• 1 tsp vanilla extract

• 4 whole eggs

• 1 1/2 cups vegetable oil

• 3 cups grated carrots (one bag as pictured)

• 1 1/2 cups nuts chopped (optional; one bag as shown)

What you need for the frosting:

• 16 oz cream cheese at room temperature

• 1 stick of butter, salted at room temperature

• 16 oz powdered sugar

• 1 tsp vanilla extract

• 1/2 cup nuts chopped (optional)

Bake at 350 for about 40 minutes

Takeaway:

• Batter will be very sticky, you will need to smooth it out in the pan

• Spray with cooking spray and line bottom of pans with parchment paper

• Check at 40 minutes, the outer area might appear darker in color or wet looking, check with toothpick, if toothpick comes out clean you are good to go

• Let cakes cool completely before frosting

• Store cake in refrigerator, in airtight container

• Enjoy!