Carrot cake I eat for dessert all year round. Delicious and so soft on the tongue, this carrot cake is popular during the holidays especially Easter. Let this soft cake melt in mouth and come back for more. Perfect for for family and friends. Have fun :)
INGREDIENTS
2 ½ cups (315 g) all-purpose flour
▢1 cup (200 g) granulated sugar
▢1 cup (200 g) light or dark brown sugar¹ firmly packed
▢1 ½ teaspoon baking soda
▢1 teaspoon baking powder
▢1 teaspoon salt
▢2 teaspoons ground cinnamon
▢½ teaspoon ground nutmeg
▢1 cup (235 ml) cooking oil use canola, avocado, or vegetable oil
▢½ cup (113 g) unsalted butter melted
▢4 large eggs room temperature
▢1 Tablespoon vanilla extract
▢3 cups (340 g) grated carrots² peel before grating
▢1 cup (125 g) chopped walnuts or pecans optional
Cream Cheese Frosting³
▢½ cup (1 stick) (113 g) unsalted butter softened
▢8 oz (226 g) cream cheese softened (brick-style, not spreadable)
▢1 teaspoon vanilla extract
▢¼ teaspoon salt
▢4 cups (500 g) powdered sugar
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