Easy Carrot Cake with Cream Cheese Frosting
Are you like me and have this desire to create amazing cakes? You know the kind of cake design I'm talking about. The type of layer cake that is next level? This carrot cake with cream cheese frosting is it!
Ingredients
- 2 1/4 cups Flour
- 1 1/2 cups Vegetable oil
- 1 cup Sugar
- 3/4 cup Brown sugar
- 4 Eggs
- 3 Medium Carrots, peeled and shredded (about 2 cups)
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1 1/2 tsp Pumpkin pie spice
- 1/2 tsp Salt
- 2 tsp Vanilla extract
- 1/2 cup Dried cranberries (sweetened)
- 3/4 cups Walnuts
Frosting Ingredients
- 2 packages 8 oz Cream cheese (room temperature)
- 3 cups Confectioners sugar
- 1/2 cup Butter (softened)
- 1 tsp Vanilla extract
Instructions
- Heat oven to 350 degrees
- Coat 2 9 x 2 inch round cake pans with cooking spray. Line the bottoms with waxed paper. Coat with spray.
How to make the Carrot Cake
- In medium sized bowl, whisk flour, baking soda, baking powder and pumpkin pie spice and salt.
- Beat both sugars, oil, eggs and vanilla in a large bowl until well blended.
- Beat in flour, on low speed until smooth.
- Stir in carrots, nuts and cranberries.
- Divide batter betwee two pans, spread evenly.
- Bake for 42 minutes at 350 degrees until cake tester comes out clean in center.
- Cool on wire rack for approximately 10 minutes. Take out of pan and cool completely.
How to make the frosting
- In large bowl, beat cream cheese, butter and vanilla until creamy.
- Gradually, add confectioners sugar and beat until smooth
- Use serrated knife, cut each cake horizontally in half.
- Place one layer on cake plate and spread with 1 cup of frosting. Repeat two times with layers and frosting.
- Place the remaining layer, cut side down, on top and spread with remaining frsoting.