Name: Classic Carrot Cake
Ingredients: Cake Ingredients; ¾ cup 175 ml avacado oil; 3 large eggs; 1 cup 200 g packed light brown sugar; ½ cup 100 g granulated sugar; 1 tsp 5 ml vanilla extract; 2 cup 300 g all-purpose flour; 2 tsp 6 g baking powder; 1 tsp 3 g ground cinnamon; ½ tsp 3 g baking soda; ½ tsp 3 g salt; ½ tsp 2 g ground allspice; ¼ tsp 1 g ground cloves; 2 cup 100 g finely grated carrot (about 7 oz); ¾ cup 75 g toasted walnut pieces (optional); Frosting Ingrediencies; 1 pkg or 225 g (at room temperature); ¼ cup 60 g unsalted butter, at room temperature; 3 cup 390 g icing sugar, sifted; 1 tsp 5 ml vanilla extract; 1 tsp 5 ml lemon juice

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Classic Carrot Cake

This is the best carrot cake recipe I have ever made! It's so moist and flavorful and a family favorite. It's a classic cake and can be made as a Birthday cake or a Saturday breakfast treat! Enjoy.

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Course Dessert

Equipment

2 Mixing bowls
1 Electric mixer Use the whisk attachment
2 9 Inch Round Baking Pan
1 Spatula

Ingredients

Cake Ingredients
¾ cup 175 ml avacado oil
3 large eggs
1 cup 200 g packed light brown sugar
½ cup 100 g granulated sugar
1 tsp 5 ml vanilla extract
2 cup 300 g all-purpose flour
2 tsp 6 g baking powder
1 tsp 3 g ground cinnamon
½ tsp 3 g baking soda
½ tsp 3 g salt
½ tsp 2 g ground allspice
¼ tsp 1 g ground cloves
2 cup 100 g finely grated carrot (about 7 oz)
¾ cup 75 g toasted walnut pieces (optional)
Frosting Ingrediencies
1 pkg or 225 g at room temperature
¼ cup 60 g unsalted butter, at room temperature
3 cup 390 g icing sugar, sifted
1 tsp 5 ml vanilla extract
1 tsp 5 ml lemon juice

Instructions

Cake Directions
Preheat the oven to 350 F (175 C). Grease two 9-inch round cake pans and line the bottoms of the pans with parchment paper.
Whisk the oil, eggs, brown sugar, granulated sugar and vanilla in a large bowl until blended.
In a separate bowl, sift the flour, baking powder, cinnamon, baking soda, salt, allspice and cloves. Stir in the grated carrot to coat it with the flour.
Add this to the wet mixture and stir until blended. Stir in the walnut pieces (optional). Divide this between the 2 pans and bake the cakes for 25 to 30 minutes (use a scale to ensure batter is even in each pan).
Insert a tooth pick or skewer into the center, if it comes out clean the cake is ready.
Cool the cake for 20 minutes in their pans, then move to a cooling rack to cool completely.
Frosting Directions
For the frosting, mix the cream cheese and butter until smooth. Add half of the icing sugar and mix until smooth. Combined in the vanilla and lemon juice and then mix in the remaining icing sugar until light and fluffy.
To assemble the cake, peel the parchment paper from the cake layers and place one layer onto a cake platter. Spread the top with a generous layer of frosting and top with the second cake. Frost the top and sides of the cakes and use your spatula. Sprinkle a few walnut pieces on the top of the cake as garnish.