Worlds Best Carrot Cake

Worlds Best Carrot Cake
(1)

2.5 cups flour (350 g)

1 1/4 tsp baking powder

1 tsp baking soda

1.5 tsp cinnamon

1/2 tsp nutmeg

1/8 tsp cloves

1/2 tsp salt

3 cups finely grated carrots

1.5 cups sugar (300 g)

1/2 cup brown sugar (90 g)

4 large eggs

1.5 cups vegetable oil (360 ml)

1 tsp vanilla extract

Grate the carrots finely and set aside. Beat together the eggs and sugars until light and fluffy. Gradually add the oil while continuing to mix. Then combine the wet ingredients with the dry ingredients, along with the carrots, until all the flour streaks are gone. Finally, add the vanilla extract to the batter.

Pour into a baking pan and bake at 175°C for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool completely before frosting.

Frosting (mix everything together):

450 g cream cheese

140 g butter

1 tsp vanilla extract

2.5 cups powdered sugar (300 g)

I usually bake the cake in a baking tray and cut it in half to make a two-layer cake with frosting in between.

You can decorate it with grated carrots or pecans.