Best Ever Carrot Cake

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This is a carrot cake for the ages. Incredibly tender, packed with flavour and warm fall spices. The frosting is light, and super fluffy, made from cream cheese, butter and a touch of cream.

TOOLS + INGREDIENTS for Carrot Cake

8×8 baking dish

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Best Ever Carrot Cake

Super tender, filled with warm fall spices, this carrot cake is a game changer.
Course Dessert
Cuisine Comfort Flavour
Keyword carrot cake
Author Cook with Meg

Equipment

  • 8×8 pan
  • Electric mixer or stand mixer for icing

Ingredients

FOR THE CAKE

  • 1 1/2 c shredded carrots (grate vs buying already grated)
  • 1 c all purpose flour
  • 1 tsp baking soda
  • 1/4-1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger powder
  • 3/4 c canola or other vegetable oil
  • 2 large eggs
  • 1/2 c granulated white sugar
  • 1/2 c brown sugar
  • 1 tsp vanilla
  • OPTIONAL 1/2 c drained pineapple, 1/2 c chopped pecans, 1/2 c raisins

CREAM CHEESE FROSTING

  • 1 block cream cheese (brick is usually 250g)
  • 1/2 c softened room temperature butter salted or unsalted
  • 2 c powdered sugar
  • pinch salt
  • You shouldn't need to add any cream, but if you wish to make your frosting a little thinner, add 1-2 tsp of whipping cream

Instructions

Preheat the oven to 350F + grease an 8×8 pan

  • DRY INGREDIENTS
  • In a medium bowl, whisk flour, baking soda and spices and set aside.
  • WET INGREDIENTS
  • In a separate bigger bowl, whisk oil, sugars and vanilla until smooth.
  • Then add your eggs, one at a time to the wet ingredients.
  • LET'S FINISH THE BATTER
  • This is where I switch to a spatula, so I can scrape down the sides and add in your dry ingredients a little at a time until fully mixed in.
  • Finally add your shredded carrots, and optional mix ins. Don't overmix, we want this to be nice and tender.
  • Pour into a greased 8×8 pan and bake for about 30 minutes until a toothpick comes out clean. **I check after about 25 minutes, all ovens vary

LET'S MAKE THE FROSTING

  • In the bowl of your stand mixer, or a bowl with electric mixers, whip your cream cheese and softened butter until fluffy, this will probably take about 3 minutes or so. Stop occasionally to scrape down the sides.
  • Add your powdered sugar 1 cup at a time, making sure it's all absorbed before you add the next batch.
  • Drizzle in a little whipping cream, but only a tsp at a time, until you get the consistency that you want! Wait until the cake is fully cooled before adding frosting!

want more yummy desserts?

Try our delish coconut cloud cake when you want your next warm hug!

SOO GOOD! Enjoy! Meg xo

WANT TO COOK WITH MEG again? Head to our Cooking Classes to see all the different options! LIVE specialty classes via ZOOM for all ages, COOK AT YOUR OWN PACE packs that allow you to cook completely on your schedule, as well as LOTS of classes and mini camps for your KIDS + TEENS too! Switch up your meal routine and add some new recipes to the rotation! Get ready to have fun learning! I can’t wait to see you back again!

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