Ingredients
Scale
- Cake
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 4 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup canola oil
- 1 cup granulated sugar
- 4 cups freshly grated carrots
- Frosting
- ½ stick unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 3 cups confectioners’ sugar
Instructions
- Make the cake. Preheat oven to 350 degrees F. Oil a 9 by 13 inch pan.
- In a medium bowl, stir together flour, cinnamon, baking powder, baking soda, and salt.
- In a large bowl, stir together vanilla, oil, and sugar until well combined. Alternately add the flour mixture and eggs to the sugar mixture, beginning with the flour and ending with the eggs, doing 3 additions of each. Mix until well combined. Stir in the carrots.
- Pour the batter into the baking dish and smooth into an even layer. Carefully bang the pan on the counter a couple times to release any air bubbles. Bake for 25-35 minutes, until the cake has puffed, is golden brown, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in pan.
- Make the frosting. Beat the butter and cream cheese together using a hand or stand mixer until light and fluffy. Add the vanilla and confectioners’ sugar and beat until creamy and fully incorporated. Taste the frosting and see if you want to add any more sugar.
- Spread the frosting on top of the cooled cake, cut into pieces, and serve. Cake may be stored in the refrigerator in an airtight container for up to 3 days.
Notes
Recipe adapted from The Kitchen
- Prep Time: 20 minutes
- Cook Time: 35 minutes