Incredible Carrot Cake with Cream Cheese Frosting
"Simply classic, good old fashioned Carrot Cake, that might just become your absolute favorite. With luscious swoops of super creamy, perfectly sweet, (and stable) Cream Cheese Frosting, this cake is pretty much perfection...."
INGREDIENTS
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For the Carrot Cake:
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2 1/2 cups (12 1/2oz/ 355g) all-purpose flour
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1 1/4 teaspoons baking powder
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1 teaspoon baking soda
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1/2 teaspoon table salt
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1 1/4 teaspoons ground cinnamon (I prefer to use 1 tablespoon & omit the nutmeg & cloves)
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1/2 teaspoon ground nutmeg
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⅛ teaspoon ground cloves
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1lb/ 450g peeled carrots, (about 6 to 7 carrots) (*see note below)
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1 1/2 cups (10 1/2oz/ 298g) granulated sugar
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1/2 cup (3 1/2oz/ 100g) packed light brown sugar
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4 large eggs
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1 1/2 cups (355ml) vegetable oil or any neutral tasting oil like sunflower
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For the Cream Cheese Frosting:
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10 tablespoons (5oz/ 142g) unsalted butter, softened to room temperature
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3 cups (12oz/ 340g) confectioners' sugar, sift if lumpy
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1 1/2 teaspoon vanilla extract
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1/4 teaspoon salt
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2 tablespoons (1oz/ 28g) sour cream (optional, but adds a tangier taste and creamier texture)
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1lb/ 450g COLD cream cheese, (brick-style cut into 1-inch pieces or 32 Kiri squares)
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