Spring is finally here, bringing with it the timeless Carrot Cake.Packed with aromatic spices, sweet vanilla, and heaps of grated carrot, our recipe produces a batter that can’t be beat.Pile the layers high and cover the exterior with our sweet Cream Cheese Frosting for a stunning springtime treat.

Carrot Cake Print Recipe Pin Recipe Makes 1 (8-inch) cake Ingredients  2 cups (250 grams) all-purpose flour1¼ cups (250 grams) granulated sugar⅔ cup (147 grams) firmly packed light brown sugar4 teaspoons (8 grams) ground cinnamon2 teaspoons (10 grams) baking powder1 teaspoon (3 grams) kosher salt1 teaspoon (2 grams) ground ginger½ teaspoon (2.5 grams) baking soda½ teaspoon (1 gram) ground nutmeg1 cup (224 grams) neutral oil½ cup (120 grams) whole buttermilk, room temperature4 large eggs (200 grams), room temperature1 tablespoon (13 grams) vanilla extract3 cups (300 grams) lightly packed grated carrots*Cream Cheese Frosting (recipe follows)Garnish: peeled whole carrots with green tops InstructionsPreheat oven to 350°F (180°C).Spray 2 (8-inch) round cake pans with baking spray with flour.Line bottom of pans with parchment paper.In a large bowl, whisk together flour, sugars, cinnamon, baking powder, salt, ginger, baking soda, and nutmeg.In a medium bowl, whisk together oil, butte

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