Best Ever Carrot Cake
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1 cake
 
Ingredients
Cake
  • 4 eggs, at room temperature
  • 1½ cups granulated sugar
  • ½ cup packed dark brown sugar
  • 1¼ cup vegetable or canola oil
  • 2 tsp. almond extract
  • 2½ cups all-purpose flour
  • 2 tsp. cinnamon
  • ½ tsp. salt
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 3 cups shredded carrots*
Frosting
  • 12 oz. cream cheese, softened (1½ bricks of cream cheese, do not use whipped cream cheese)
  • 8 oz. butter, softened
  • 3½ cups powdered sugar
  • 1 tsp. almond extract
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Spray two 8 inch cake pans with nonstick cooking spray and line with parchment paper. I line both the bottoms and the sides of the pans. Even though this takes a few extra minutes, it ensures the cakes will be easier to remove.
  2. Using a stand mixer or a hand mixer, beat the eggs, granulated sugar, and brown sugar until smooth and creamy. Add oil and almond extract and mix to combine.
  3. In a medium bowl, whisk together flour, cinnamon, salt, baking soda, and baking powder.
  4. Add dry ingredients to wet ingredients and mix until just combined.
  5. Fold in the carrots. Pour batter into prepared pans. Bake for 40-45 minutes until a toothpick inserted into the center comes out clean.
  6. Remove from oven and let cool for 5-10 minutes until removing the cakes from the pans and transferred to a wire rack to cool completely.
  7. Once cake is cooled, make the frosting. Using a stand mixer or a hand mixer, beat cream cheese and butter together until smooth. Add almond extract and mix again. Add powdered sugar gradually and mix until smooth.
  8. Frost and assemble your cake! Enjoy!
Notes
*Peel and chop your carrots into large chunks and press through the grater portion of a food processor. Then transfer these shreds to the main portion of a food processor using the regular chopping blade and pulse until they are in small pieces. Watch it carefully and only pulse a few seconds at a time: you want small carrot pieces, not liquid carrot. It should only take a few pulses but it makes such a difference in giving you a moist and tender cake!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/best-ever-carrot-cake/