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      Carrot Cake with Cream Cheese Icing

      Carrot Cake
      Carrot Cake

      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 lb 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.