Carnegie Hall

Carrot cake is a timeless favorite. What’s not to love about turning a vegetable into a sweet gateau? Makes one 9” x 13” cake.

Cake
2 eggs
1 cup sugar
3/4 cup oil
1 1/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1 cup shredded carrots

Frosting
1-1/2 cups cream cheese, room temperature
1 cup butter, room temperature
1 cup powdered sugar
1/2 tsp. vanilla extract

Preheat the oven to 325°F. Grease a 9” x 13” baking pan.

In a stand mixer with a paddle attachment, or using a handheld electric mixer, beat the eggs and sugar together until fluffy. Add the oil and mix to combine.

In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, and salt.

With the mixer on, gradually add the dry flour mixture into the eggs and sugar until combined, scraping the sides of bowl several times. Turn off the mixer.

Fold in the shredded carrots. Pour the mixture into the prepared baking pan and smooth the top. Bake the carrot cake for 20 minutes or until a toothpick inserted in the center comes out clean. Let the cake completely cool in the pan.

To make the frosting, use a stand mixer or a handheld electric mixer to mix all frosting ingredients together until the frosting forms soft peaks.

When the cake is cool, invert it onto a clean surface. Spread frosting evenly on the top and sides of the carrot cake. You may have extra frosting, which can be refrigerated for up to 2 weeks.