This carrot cake is simple, but sweet! Frosted with cream cheese frosting it will become your new favorite cake!Makes 9x13 pan of cake 18-24 pieces (depending on size of pieces)DISCLAIMER: Let me mention this recipe makes a thinner cake... more like a bar! I love it more thin because I get the perfect cake to frosting ratio! If you want it thicker you can double the cake batter or bake it in an 8x8 pan!
2cupsCream Cheese Frostingyou can use my recipe-link below
Instructions
Preheat your oven to 350° Fahrenheit. Grease 9x13 baking pan.
In a large bowl combine your flour, baking powder, baking soda, cinnamon and nutmeg.
In another bowl combine your eggs, shredded/grated carrots, brown sugar, white sugar, oil and vanilla.
Add your dry ingredients to your wet ingredients (or vice versa) and mix together. Do not overmix.
Pour your cake batter into your greased 9x13 baking pan and spread batter evenly in pan.
Place in oven for 20 minutes. Every oven cooks different so start checking on it at 18 minutes. It will be done when a toothpick comes out clean when poked in the center of the cake.
When cake is done, remove from the oven and let cool completely before frosting.
When cake is cooled, frost with Cream Cheese Frosting and enjoy!NOTE: This recipe makes a lot of frosting. I love a thick layer of frosting on my cake so I make the recipe as is. You may want to half the recipe if you don’t want thicker frosting, or make it as is and know you may end up with extra!This cake will stay fresh for up to a week if covered tightly.
You can double this cake and bake it in a baking sheet/jelly roll pan for carrot cake bars. (Double your frosting if you do this)!
Notes
My Cream Cheese Frosting recipe is perfect for this carrot cake and makes the perfect amount! NOTE: This recipe makes a lot of frosting. I love a thick layer of frosting on my cake so I make the recipe as is. You may want to half the recipe if you don’t want thicker frosting, or make it as is and know you may end up with extra!Let me mention this recipe makes a thinner cake... more like a bar! I love it more thin because I get the perfect cake to frosting ratio! If you want it thicker you can double the cake batter or bake it in an 8x8 pan!I never store this cake in the fridge (even with the cream cheese frosting). We have never gotten sick, but if it worries you, you can store it covered in the fridge!
Nutrition information is automatically calculated and should only be used as an approximation.