This is the one that makes people weak in the knees. I think I get more requests for this cake than anything else I make. Both cake & frosting are scented with cinnamon. This frosting is less sweet than most which makes it dangerously easy to eat.
1 cup Sugar
1 cup Brown Sugar
1 1/2 cups Vegetable oil
4 lg Eggs
2 cups All purpose Flour
2 tsp Baking Powder
2 tsp Baking Soda
1 tsp Salt
1 tsp ground cinnamon
3/4 tsp ground nutmeg
3 cups finely grated carrots (about 1 pound)
Preheat oven to 325°F. Lightly grease three 9-inch cake pans & line the bottoms with parchment .
Mix sugar and vegetable oil in a large bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots. Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely.
Fill & Frost Carrot Cake with Cream Cheese Frosting. Decorate as desired.
Cream Cheese Frosting
16 oz. cream cheese, room temperature
1/2 cup unsalted butter, room temperature
4 cups powdered sugar (to taste)
1 tsp Cinnamon
1 tbsp Vanilla
Beat Cream Cheese and Butter together until smooth. Gradually add 3 cups Powdered Sugar & Cinnamon. Add Vanilla. Start tasting. Add the balance of the Powdered Sugar only as needed. The addition of the Cinnamon gives the Frosting a flavor boost that allows you to use less sugar - the end result will be less sweet and that means you can eat more of it!