Carrot Cake

This is probably my favourite carrot cake I've ever had! A really good cake recipe and a really good cream cheese frosting recipe too!

The carrot cake recipe was originally written by Joanne Gallagher on Inspired Taste, and the frosting recipe was written by Winterborn on Allrecipes. The frosting recipe makes more than what you'll need - you could either cut it in half, or maybe make some cinnamon rolls or something and use the rest!

I took the raisins out of the recipe cuz fuck raisins

Ingredients

Frosting

• 8 ounces of cream cheese
• ½ cup of butter, softened
• 2 teaspoons of vanilla extract
• 4 cups of icing sugar

Cake

• 2 cups of all purpose flour
• 2 teaspoons of baking soda
• ½ teaspoon of salt
• 1½ teaspoons of ground cinnamon
• 1¼ cups of vegetable oil
• 1 cup of sugar
• 1 cup of lightly packed brown sugar
• 1 teaspoon of vanilla extract
• 4 large eggs
• 3 cups of grated peeled carrots - 5 to 6 medium carrots

How to make it

Frosting

1. Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until light and creamy.
2. Gradually beat in icing sugar until smooth.

Cake

1. Preheat the oven to 350°F. Grease two 9-inch round cake pans, line the bottom with parchment paper, and then grease the top.
2. Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
3. In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla. Add the eggs, one at a time, whisking after each one.
4. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots.
5. Divide the cake batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
6. Remove the cakes from the oven, and leave them in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely before frosting. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
7. When the cake layers are completely cool, frost the top of one cake layer and place the second cake layer on top. Add the remaining frosting to the top and sides of the cake.