Carrot Cake with Cream Cheese Icing

Fresh carrots give this carrot cake a unique flavor and texture.  Chef Lindsay Brooks from Runaway Spoon provided this recipe.

Cake:

1 1/2 cups sugar
1 cup oil
3 eggs
2 cups flour
2 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
Splash vanilla
Pinch salt
3 cups shredded carrots

Cream Cheese Icing:

8 oz cream cheese, softened
4 oz unsalted butter, softened
1# powdered sugar
Splash vanilla

Directions:

In a large bowl, mix together all cake ingredients. Mix until well combined. Pour into two 8″ grease cake pans. Bake 350 degrees for 30 minutes or until toothpick comes out cleans. Cool.
Meanwhile beat together all icing ingredients until light and fluffy. About 5 minutes.
Once cake is cooled, frost.

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