CARROT CAKE 🥕
Canola cooking spray for greasing the 2 cake pans
2 cups all-purpose flour 275g
2 cups granulated white sugar 437g
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger optional
½ teaspoon Kosher salt
½ teaspoon baking soda
4 large eggs beaten
3 cups shredded carrots 285g
1 teaspoon pure vanilla extract
¾ cup Canola oil
Cream Cheese Frosting
8 ounces cream cheese plain
½ cup unsalted butter 1 stick
1 teaspoon pure vanilla extract
5-6 cups confectioner's sugar sifted
Optional Toppings
12 pecan halves
¼ cup chopped pecans
Optional Piped Carrots
orange food coloring
yellow food coloring
green food coloring
↓ RECIPE IN THE COMMENTS ↓
This two-tiered stunner of a carrot cake is studded with finely shredded carrots, warmly spiced with cinnamon, and then blanketed with rich cream cheese frosting.