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INGREDIENTS
CAKE:
- 1¼ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup packed grated carrots (about 2 large carrots)
FROSTING:
- 8 ounces cream cheese,
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
INSTRUCTIONS
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Preheat the oven to 350℉. Spray a 9×5 (or 8×4) inch pan with nonstick spray.
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In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
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In a large bowl, use an electric mixer to combine the butter and brown sugar until light and fluffy; beat in the eggs and vanilla, then the carrots. Add the dry ingredients and beat just until combined. Scrape the batter into the prepared pan.
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Bake 40 to 45 minutes. Let cool in the pan for 15 minutes, then turn the cake onto a rack to cool completely.
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To make the frosting, use an electric mixer to combine the cream cheese, powdered sugar and vanilla until creamy and well mixed. Spread the frosting on top of the cooled cake. Keep refrigerated in a covered container if you don't eat it all right away!
