Easter Carrot Cake

I am going to get to get back into the habit of posting the best recipes I make on here! Mainly for me, so I don't have to keep track of where I put them (see a theme here?! 😂 This is why I created a meal planner) but I hope you enjoy them as well! 

Ingredients

• 2 cups AP Flour
• 2 teaspoons baking soda 
• 1/2 teaspoon kosher salt 
• 1.5 teaspoons cinnamon
• 1.25 cups of canola oil 
• 1 cup white sugar
• 1 cup tightly packed brown sugar 
• 1 teaspoon vanilla 
• 4 room temperature eggs 
• 3 cups of shredded carrots - This is key to moistness. I love using my food processor this! Reduces time and mess. 

Instructions 

• Grease or line 2 round cake pans with parchment. Preheat oven to 350 F 
• Whisk flour, baking soda, salt, and cinnamon until blended into one bowl
• In separate bowl, whisk canola oil, both sugars, and vanilla together
• Add the eggs into liquid bowl, one at a time
• Add in dry ingredients to liquid bowl a little at a time
• Mix until batter is smooth with all dry ingredients incorporated 
• Stir in all 3 cups of carrots
• Divide batter between 2 lined or greased cake pans 
• Bake 35 minutes in preheated oven or until toothpick comes out clean. (Only you know your oven. Mine is warm and cooks fast - your bake time may take 5-10 min longer) 
• Let them cool and add icing between layers, on top, and all around! It's delicious! 

Traditional Cream Cheese Icing 

• 16 oz cream cheese (2 packs) - beat into a large bowl with hand mixer 
• 1/2 cups softened butter - add into cream cheese and beat until mixed 
• Add 1.25 teaspoons vanilla and a pinch of salt 
• Add 4.5 cups powdered sugar 
• Beat until creamy

Icing the cakes only when they are completely cooled and stack them to make the best carrot cake ever. 

You'll notice this carrot cake uses only cinnamon and leaves out the traditional spices and nuts, which is how I like it! :) ENJOY!