How to Make Easy Carrot Cake

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Ingredients
For the Cake
* 1 cup all purpose flour
* 1/2 cup granulated sugar
* 1/3 cup brown sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* 1/4 teaspoon cloves
* 1 cup shredded carrots
* 2/3 cup buttermilk at room temperature
* 1/3 cup vegetable oil
* 2 eggs at room temperature
For the Frosting
* 1/3 cup unsalted butter at room temperature
* 1 cup powdered sugar
* 1/3 cup cream cheese cold from the fridge
* 1/2 teaspoon vanilla extract
Instructions
For the Cake
* Preheat your oven to 350 degrees Fahrenheit and prepare a square cake pan (8-inch square or 9-inch square) by greasing it with butter or baking spray and lining it with parchment paper. Set it aside.
* Add the flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg and cloves to a large mixing bowl and whisk together until combined.
* Add the shredded carrots to the dry ingredients and mix together.
* Measure the buttermilk and oil into a liquid measuring cup and then add the eggs. Whisk them together well with a fork until combined.
* Add the buttermilk mixture to the dry ingredients and mix together by hand with a silicone spatula just until the mixture is smooth and no lumps remain.
* Pour the batter into the prepared baking pan and bake for about 35-38 minutes at 350 degrees Fahrenheit. To see if the cake is done, insert a toothpick into the centre. If it comes out clean, the cake is done.
* Place the cake pan on a wire rack to cool completely.
For the Frosting
* Add the butter to a mixing bowl and mix on high speed with a hand mixer until pale in colour (2-3 minutes).
* Add the powdered sugar and mix well until combined, scraping down the sides of the bowl.
* Add the cold cream cheese and mix well to combine, just until the mixture is creamy and smooth. Mix in the vanilla.
* Be sure to frost the cake after the cake has cooled completely. Adding frosting to a hot cake will cause the frosting to melt.
* Add the frosting on top of the cake and use an offset spatula to push the frosting out to the edges of the cake, smoothing out the top.
* Slice and serve immediately or store in an airtight container in the fridge until ready to serve.
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[@mehjabeenjable3632]

Hi can i use butter, i only have butter now on hand , i usually use oil for my carrot but theres no oil now

[@mehjabeenjable3632]

Hi i got 2 glass square pyrex dish/ tray/ pan i dont know sizes but i know the small tray holds over 1 litre water under 2 litre water an big tray hold over 2 litres water under 3 litres water so shall i use big tray or small or either works an wats the bake time

[@mehjabeenjable3632]

Hi I'm soooo glad , here's no creamin method an I'm soooo glad u used 1 baking pan , it dont make sense to use sooooo many baking pans and then u still need to clean all those baking pans

[@busybakerblog]

Exactly!

[@mehjabeenjable3632]

I really don't know why peoples make such a big deal for baking, by using several baking pans, an the thing is not everyone knows how much batter goes per pan, not everyone knows how to play guessing games, other than that, your carrot cake looks soooo yum , I'm also glad you never added applesauce, I'm glad you never added coconut, however carrot cake isn't a carrot cake without nuts , I do feel carrot cake needs pecans or walnuts

[@busybakerblog]

I love that addition! Thanks so much for your positive feedback on the recipe! So glad you love it!