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Carrot Cake with Cream

Carrot Cake with Cream Cheese Frosting

Spicy, moist, and topped with a smooth, melt-in-your-mouth frosting. A classic baking gem that’s a must-have in your recipe book! 

Ingredients

🔸 For the cake:
• 2 cups grated carrots
• 1 1/2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1 1/2 cups sugar
• 1/2 cup vegetable oil
• 4 large eggs
• 1 tsp vanilla extract

🔸 Cream cheese frosting:

• 8 oz cream cheese (at room temperature)
• 2 cups powdered sugar
• 1 tsp vanilla

Preparation

1. Preheat the oven to  175°C.  Grease and flour a 9×13″ pan.
2. Mix the carrots, flour, baking soda, spices, and salt in a bowl.
3. In another bowl, beat the sugar and oil. Add the eggs one by one and the vanilla.
4. Mix both mixtures until combined.
5. Bake for 30 to 35 minutes. Cool for 10 minutes in the pan and then on a wire rack.

Frosting:
Beat the cream cheese until smooth. Add the powdered sugar little by little and the vanilla until you have a creamy mixture.

Assembly:
Once the cake is cool, cover it with the frosting and decorate to your liking. You can add walnuts, grated carrots, or a touch of cinnamon!

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