The Best Ever Simple Carrot Cake with Cheesecake Frosting
The Slow Roasted Italian
The Slow Roasted Italian
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Ingredients

  • Cake
  • 2 cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, melted
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups all-purpose flour
  • 2 cups fine grated carrots (I use a box grater)
  • Frosting
  • ½ cup (1 stick) unsalted butter, room temperature
  • 2 (8 ounce) packages cream cheese, room temperature
  • 1 tablespoon vanilla extract*
  • 3 cups powdered sugar
  • 2 cup chopped pecans, toasted

Instructions

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