CLASSICCARROTCAKE

WITHCREAMCHEESE
FROSTING
CARROTCAKE:
2cupsallpurposeflour
2tspbakingpowder
1tspbakingsoda
1tspgroundcinnamon
tspsalt
3cupslooselypacked,coarselygratedcarrots
cuppackedlightbrownsugar
cupvegetableoil
4eggs
cupraisinsorwalnutpieces(optional)
Walnuthalvesforgarnish(optional)
CREAMCHEESEFROSTING:
cupunsaltedbutteratroomtemperature
cupcreamcheeseatroomtemperature
2cupsicingsugar,sifted
1tspvanillaextract

Preheattheovento
325F.Greasea9
inchcakepan.
Sifttheflour,baking
powder,bakingsoda,
cinnamonandsaltinto
alargebowl.Stirinthe
gratedcarrots.Ina
separatebowl,whisk
thebrownsugar,oil
andeggsandaddthis
tothecarrotmixture,
stirringuntilwell
blended.Stirinthe
raisinsorwalnuts(if
using)andscrapethe
batterintothe
preparedcakepan.
Bakethecakefor40to
50minutes,untila
testerinsertedinthe
centreofthecake
comesoutclean.Cool
thecakefor20
minutesinthepan,
thenturnouttocool
completely.

Forthefrosting,beat
thebutterandcream
cheesefor3minutes
oruntilfluffy.Addthe
icingsugarandvanillaandbeatgentlyuntilthesugarisincorporated,thenbeatmore
vigorouslyuntiltheicingisfluffy.
Cutthecakeinhalfhorizontallyandplaceonecakelayeronaplatter.Spreadacupfulofthe
frostingoverthecakeandtopwiththesecondcakelayer.Spreadtheremainingfrostingon
thetopandsideofthecake.Garnishtheedgeofthecakewithwalnuthalves,ifyouwish.
Storethecakerefrigerated.
Thecakewillkeepforupto4days.