CARROT CAKE

best carrot cake recipe! It’s perfectly moist and delicious, made with fresh carrots, and topped with cream cheese frosting. It’s the only carrot cake recipe you’ll ever need!

(CARROT CAKE)

Carrot Cake :
• 3 cups grated carrots
• 2 cups all-purpose flour
• 2 teaspoon baking powder
• 1/2 tsp salt
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin spice
• 3/4 cup light brown sugar
• 3/4 cup granulated sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup sour cream
Cream Cheese Frosting
• 8 oz cream cheese
• 1/2 cup butter unsalted room
temperature
• 4 cups powdered sugar
• 2 teaspoon cornstarch
• 1 tablespoon meringue powder
• 1 teaspoon vanilla extract
• 1/4 cup chopped pistachios

1. Preheat oven to 350°F. Grease 8-inch round baking pans.
   Whisk together the flour, baking powder, salt, cinnamon, pumpkin spice. Set aside. In a large bowl, whisk together the oil and sugars. Once combined, mix in the eggs, vanilla, and sour cream.
2. Fold in your dry ingredients and just before it comes together, fold in the carrots as well. Evenly distribute your batter between the cake pans. Bake for 40 minutes or until a toothpick in the center comes out clean.
3. Let the cakes cool in the pan for about 30 minutes then turn them out onto a cooling rack to cool for another 30 minutes.
4. Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium to medium-high speed until completely smooth.
   Mix in the powdered sugar. and vanilla extract until smooth. If the frosting is too thin, place the bowl in the refrigerator for about 30 minutes to thicken. Otherwise, it’s ready to pipe or spread.
5. Place the cake on your serving platter, add a large scoop of frosting on top of it, and spread the frosting so that it covers the cake evenly and extends a bit over the edges. Repeat with the second and third layers of the cake. Then use the remainder of the frosting to frost all around the side edges of the cake.
6. Sprinkle with chopped pistachios Once you’re ready to serve the cake, slice it up and enjoy! Or cover and refrigerate for up to 5 days.