Carrot Cake

🥘 Ingredients

• all-purpose flour 280 g|2.25%cup
• baking soda 2 tsp
• baking powder 1 tsp
• salt ½ tsp
• ground cinnamon 1 ½ tsp
• ground nutmeg ¼ tsp
• ground ginger ¼ tsp
• granulated sugar 400 g|2%cup
• molasses 1-1.5 tbsp
• neutral oil 215 g|1%cup
• eggs, room temperature 4
• finely grated carrots (about 1 lb whole) 330 g|3%cup
• cream cheese, softened 226 g|8%oz
• unsalted butter, softened 1 stick|115%g
• powdered sugar 360-480 g|3-4%cup
• vanilla extract 1 tsp
• salt 1 pinch

Recipe

1. 1

   Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a medium bowl.
2. 2

   all-purpose flour baking soda baking powder salt ground cinnamon ground nutmeg ground ginger
3. 3

   In a large bowl, whisk the granulated sugar, molasses, oil, and eggs together until completely smooth and evenly colored.
4. 4

   granulated sugar molasses neutral oil eggs, room temperature
5. 5

   Fold the dry ingredients into the wet mixture until just combined. Gently fold in the grated carrots.
6. 6

   finely grated carrots (about 1 lb whole)
7. 7

   Pour the batter into a prepared {{9 x 13%}} pan. Bake at {{350%°F}} for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.

Frosting

1. 1

   Beat the cream cheese and butter together until completely smooth. Add the powdered sugar, vanilla, and salt, beating until fluffy. Spread evenly over the cooled cake.
2. 2

   cream cheese, softened unsalted butter, softened powdered sugar vanilla extract salt