Whisk together flour, baking powder, baking soda, salt & cinnamon
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Place sugar, oil, eggs & vanilla in a large bowl
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Mix until well incorporated
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Add the dry ingredients to the wet and mix until well incorporated
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Mix in the grated carrots
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Pour batter into greased pans (lining them is optional)
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Give them a light tap to release air bubbles and bake in a preheated oven
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Allow them to cool completely
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While they cool make frosting - starting with butter
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Then cream cheese and mix until combined
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Add vanilla and continue mixing
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Start adding the powdered sugar while mixing
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Mix until creamy and then assemble cake
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Place one of the cakes on a serving plate and spread half of the frosting on top
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Sprinkle with half the pecan/walnuts if using then repeat..
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Remaining frosting
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And remaining nuts
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This cake batter is good for two 9 inch layers, or one 9x13, and can also be made into a bundt cake
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This is a great base recipe - feel free to add extras like dried fruit or shredded coconut
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Simple to make and always moist and delicious
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Frost it rustic like this, fully covered or even pipe it on decoratively & ENJOY
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Full recipe:https://www.oliveandmango.com/make-the-perfect-carrot-cake/
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