Spiced Carrot Cake

We firmly believe that carrot cake is the most underrated cake out there. I (Hannah Heugel) actually had carrot cake cupcakes at my wedding— that’s how much I adore this dessert. Our recipe has a warm, heavily spiced cake, lots of carrots and an airy brown butter cream cheese frosting that is somehow rich and light at the same time. Your family will thank you and you'll probably be the designated carrot-cake-baker from now on. Enjoy!

Ingredients:

2 cups white sugar

1 ¼ cups vegetable oil

4 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

2 Tablespoons ground cinnamon

1/2 teaspoons ground clove

1 1/2 teaspoons ground ginger

1 teaspoon salt

3 cups grated carrots

Directions:

Preheat oven to 375 degrees F.

Grease and flour two 8" cake pans and set aside. In small mixing bowl, combine flour, baking soda, baking powder, spices, and salt. In a separate bowl, combine all wet ingredients except carrots and mix well. Add dry ingredients and mix well, then add carrots and mix until evenly combined. Pour equal amounts of batter into each cake pan and bake for 35-40 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Let cakes cool in the pans for 30 minutes and then remove from pans.

Let cakes cool completely before frosting.

This cake is best served with our “Light as Air” Brown Butter Cream Cheese Frosting! Check out our recipe on the next page!