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Spiced Carrot Cake with Cream Cheese Frosting

The whipped eggs in this recipe yield a carrot cake that is very light and fluffy. This cake has been a tradition at Ellie’s Bakery for the Spring menu but can reinvented every season. In the Fall, try substituting some of the grated carrot for apple or parsnip. 

Yield: 1, 8×4″ loaf pan or 8″ round cake pan

Ingredients:

Eggs, room temperature – 2

Vegetable Oil – 2/3 cup  (150g)

vanilla extract 1 teaspoon

All purpose flour – 1 cup (135g)

baking powder 1 teaspoon

baking soda ½ teaspoon

cinnamon 1 teaspoon

ground ginger ½ teaspoon

clove ¼ teaspoon

carrot, grated – 1 cup (165g)

Optional:

raisins – 1/4 cup (50g)

walnuts – 1/4 cup (45g)

 

Directions:

 

Cream Cheese Frosting:

cream cheese, room temperature – 1 cup (227 grams)

butter, room temperature – 1 cup (227 grams)

powdered sugar, sifted – 3 cups (454 grams)

vanilla extract – 1 Tablespoon

milk – 1 Tablespoon

 

Directions:

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Spiced Carrot Cake with Cream Cheese Frosting
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