THE BEST CARROT CAKE

In my humble opinion, this truly is the best carrot cake recipe!  It’s perfectly moist and delicious, made with lots of fresh carrots, and topped with the most heavenly cream cheese frosting.

Carrot cake with cream cheese frosting

I was planning to wait and post this recipe closer to Easter.  But as you all know, I seem to have zero patience when it comes to sharing recipes I’ve made that I really love.  And carrot cake happens to fall in the category of recipes I really, really, really love.  So without further ado, I present to you a very humbly-named classic:

The BEST Carrot Cake.

Well, at least it’s the best in my opinion, as I am a total purist when it comes to carrot cakes.  That’s right.  I’m one of those people who does not want to see any nuts, raisins, pineapple, applesauce, or (heaven forbid) carrot substitutes in my carrot cake.  Instead, give me a perfectly spiced, moist cake made with a heaping mount of freshly-grated carrots and lots of homemade cream cheese frosting.  And I will be a very happy carrot-cake-eating camperTHE BEST CARROT CAKE
This classic carrot cake recipe is moist, perfectly-spiced and made with lots of fresh carrots and a cream cheese frosting.

TOTAL TIME: 1 HOUR PREP TIME: 30 MINS COOK TIME: 30 MINS

INGREDIENTS:

CARROT CAKE INGREDIENTS:

1 1/2 cups plus 2 Tablespoons avocado oil (or you can use vegetable oil or canola oil)
1 cup granulated sugar
1 cup brown sugar
6 eggs
1 tablespoon vanilla extract
3 1/4 cups flour
1 tablespoon ground cinnamon
2 teaspoon baking soda
2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
pinch of ground cloves
1 pound finely-grated* fresh carrots
(optional: 1 cup chopped pecans or walnuts and/or 1/2 cup raisins)

CREAM CHEESE FROSTING INGREDIENTS:

3 (8 oz.) bricks cream cheese, room temperature
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon vanilla extract
1/2 teaspoon salt
6 cups powdered sugar (or more if needed to thicken)

DIRECTIONS:

HOW TO MAKE THE CARROT CAKE:
Preheat oven to 350°F.

Grease and flour three 8-inch round baking pans. Or alternately, you can use two 9-inch round baking pans. (Just be sure that every square inch of the pans greased and coated in flour so that the cake does not stick!)

In the bowl of a large stand mixer, mix together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs one at a time, then the vanilla, and mix until smooth.
Read full recipes here >> https://www.gimmesomeoven.com/best-carrot-cake/https://www.gimmesomeoven.com/best-carrot-cake/

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