Carrot Cake with Cream Cheese Frosting

Name: Carrot Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 18
Cuisine: American
Ingredients: 2 cup Granulated Sugar (2 cups sugar); 1 cup Light Olive Oil (1 cup light flavored olive oil); 4 pieces Egg (4 eggs); 2 cup All-Purpose Flour (2 cups all-purpose flour); 1 tsp Bicarbonate of Soda (1 teaspoon baking soda); 1 tsp Baking Powder (1 teaspoon baking powder); ½ tsp Kosher Salt (½ teaspoon kosher salt); 1 tsp Cinnamon (1 teaspoon cinnamon); 2 cup Carrot (2 cups grated carrots); ¼ cup Unsalted Butter (¼ cup butter (softened)); 8 oz Cream Cheese (8 ounces cream cheese (room temperature)); 4 ⅓ cup Icing Sugar (4⅓ cups powdered sugar); 2 tsp Vanilla (2 teaspoons vanilla); 1 cup Pecans (1 cup chopped pecans (OPTIONAL)) — optional; ¼ cup Heavy Cream (¼-½ cup heavy cream, half and half, or milk (OPTIONAL) — up to 0.5) — optional

Carrot Cake with Cream Cheese Frosting - Dessert (American)

60 minAmerican

Servings18

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Steps

1Cake Instructions
2Preheat oven to 350°F. Grease your pan thoroughly with butter. (A sheet pan, a 9x13, a bundt pan or (2) 8" rounds will all work well.) Combine the sugar, oil, and eggs and beat until smooth.
3Whisk together the dry ingredients in a separate bowl. Slowly add to the wet and mix to combine. Add the carrots and mix again.
4Pour into the prepared pan and bake until a toothpick inserted comes out with moist crumbs. A sheet cake should be done in about 25 minutes, a bundt cake will take closer to 45 minutes. Cool the cake completely before frosting.
5Frosting Instructions
6Beat the cream cheese and the butter together until well combined. Add the sugar and the vanilla and beat again until smooth. Stir in the pecans, if desired.
7When the cake is completely cool, frost as desired. If you prefer a glaze over a spreadable frosting, gradually add cream or milk while stirring constantly until the frosting is the desired consistency. Invert the bundt cake over a large plate and pour the glaze over the top.