The World’s Best Carrot Cake Is Also the Easiest
Ingredients
- Nonstick cooking spray Nonstick cooking spray Nonstick cooking spray
- 18 ounces carrots
- 1 3/4373 cupsg light brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 tablespoon pumpkin pie spice
- 1 teaspoon kosher salt
- 2 1/2300 cupsg all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 8 ounces cream cheese
- 14 stickounces unsalted butter
- 3340 cupsg powdered sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
Shop ingredients
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Instructions
- To make the cake, grease a 9x13-inch cake pan generously with nonstick cooking spray or butter. Line the bottom of the pan with parchment paper and grease the parchment.
- Grate the carrots on a box grater directly into a large mixing bowl. Add the brown sugar, vegetable oil, eggs, pumpkin pie spice, and salt and whisk until fully combined.,Add the flour, baking powder, and baking soda. Use the whisk to gently stir the batter just until no streaks of flour remain.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.,Let the cake cool completely in the pan on a wire rack, about 1 hour.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- While the cake finishes cooling, make the cream cheese frosting.,In a large bowl, use a hand mixer to beat the softened cream cheese and butter on medium-high speed until fully combined and smooth, about 2 minutes. Add the powdered sugar, salt, and vanilla. Beat on low speed for 30 seconds, then increase to medium-high and beat until fully combined and creamy, about 3 minutes.,Simply Recipes / Mark Beahm
- Use an offset spatula or the back of a spoon to spread the frosting over the top of the cooled cake. Slice and serve.,Store the cake, covered, in the refrigerator for up to 5 days.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Mark Beahm
Source
Original recipe: View Original
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