๐๐Classic Carrot Cake ๐๐
Ingredients:
For the Cake:
2 cups all-purpose flour
2 tsp baking soda
ยฝ tsp salt
2 tsp cinnamon
ยฝ tsp nutmeg
ยฝ tsp ginger
1 cup granulated sugar
1 cup light brown sugar
1 cup vegetable oil
4 large eggs
3 cups grated carrots (about 9 carrots)
1 cup chopped pecans
ยฝ cup raisins (optional)
For the Frosting:
ยฝ cup unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
1 tsp vanilla extract
Directions:
Preheat Oven:
Preheat to 350ยฐF (175ยฐC). Grease and flour two 9-inch round pans.
Mix Dry Ingredients:
Whisk flour, baking soda, salt, cinnamon, nutmeg, and ginger together.
Mix Wet Ingredients:
In another bowl, whisk sugars and oil. Add eggs one at a time, mixing well.
Combine:
Gradually add the dry ingredients to the wet mixture. Fold in carrots, pecans, and raisins (if using).
Divide batter between pans. Bake for 30-35 minutes, or until a toothpick comes out clean. Cool completely.
Frosting:
Beat butter and cream cheese until creamy. Add powdered sugar gradually, then stir in vanilla.
Assemble Cake:
Frost the top of one cake layer, add the second, and frost the entire cake.
Decorate with cream cheese frosting and crushed cashews if desired.
Chill & Serve:
Refrigerate for at least 1 hour before serving.
Slice, Serve and Enjoy ๐๐๐
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