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Carrot Cake With Epicurean Butter Cinnamon & Brown Sugar

Carrot Cake With Epicurean Butter Cinnamon & Brown Sugar
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Indulge in the delightful warmth of Carrot Cake With Epicurean Butter Cinnamon & Brown Sugar! This moist and flavorful cake combines the sweetness of fresh carrots with aromatic spices, creating a comforting dessert that’s perfect for any occasion.

Ingredients

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  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • 0.25 teaspoon ground allspice
  • 0.75 cups vegetable oil
  • 1 cup granulated sugar
  • 0.75 cups packed dark brown sugar
  • 0.25 cups maple syrup
  • 0.33 cups sweetened coconut flakes
  • 4 large eggs
  • 3 cups fresh-grated carrots
  • 1 tablespoon vanilla essence
  • 1 cup buttermilk
  • 0.5 cups salted butter
  • 16 ounces full-fat cream cheese (softened)
  • 4 cups powdered sugar
  • 1 tablespoon vanilla essence
  • 1 cup chopped pecans (plus more for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, baking soda, baking powder, spices.
  3. In another bowl, mix oil, sugars, eggs, grated carrots, vanilla until well combined.
  4. Gradually fold wet ingredients into dry ingredients until just mixed.
  5. Divide batter between prepared pans and bake for about 40 minutes or until a toothpick comes out clean.
  6. Cool cakes in pans for 10 minutes before transferring to wire racks.
  7. For frosting, beat softened butter and cream cheese until smooth; add powdered sugar gradually until creamy.
  8. Frost cooled cake layers with cream cheese frosting.

Nutrition

Find it online: https://simplyhomecooking.com/carrot-cake-with-epicurean-butter-cinnamon-brown-sugar/