Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

1 and 1/3 cup of canola oil
1 cup sugar
1 cup or brown sugar
6 eggs
3 ¾ cup all purpose flour
1 Tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
Nutmeg, cloves, all spice to taste
1 pound total carrots, raisins and shredded coconut

In a mixing bowl combine sugars and oil until incorporated. Add in eggs, stir until combined. Add in flour, baking powder, baking soda and spices, mix together. Mixture may look dry, but will moisten after you add in reaming ingredients. Add in carrot, coconut and raisins.
Spray and line baking pans. Preheat the oven to 350.
Bake until a toothpick is inserted and comes out clean.

Cream Cheese Frosting
1 pound of room temp cream cheese
1 cup ( 2 sticks) of butter unsalted room temp
6 cups of powdered sugar
1 teaspoon vanilla
Pinch of salt
In a large mixing bowl combine softened butter and softened cream cheese, mix until incorporated, scrape down the bowl, and mix again. Add in powdered sugar, salt, and vanilla, mix on high speed until fluffy
Frost cake and ENJOY!

Hello fellow bloggers. My name is Bailey, but you can call me Bae. I am a 22 year old college graduate, and an aspiring pastry chef. I have recently been released into the real, wild, culinary world, and I am slowly finding my way. In the midst of it all I plan on exploring restaurants, pursuing food photography, critiquing recipes as well as creating my own, as well as reading as many chef biographies as my free time allows. I think it is important to know about the chefs that have paved the way for us fellow culinarians. It also allows you to sound educated when conversing with others in the field. I am very excited to see where this adventure takes me; I hope you will come along for the ride!

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