Carrot Cake

I have this confusing question. If something is spicy that means its hot, but what about carrot cake? I would easily say I used spices nutmeg, cinnamon, cloves. Technically I am pretty sure this recipe could be called spicy. But if I advertised this as spicy carrot cake, you would be under the most wrong impression. However, I can confidently claim that this is the most flavorful and impressive carrot cake recipe that I have EVER had! Enjoy.

Today on Pot of Gold we are brining you a perfect fall dessert. It is delicious and easy to make. We love to make this for any fall birthdays or fun thanksgiving events.

0 from 0 votes

Print

Carrot Cake

Prep Time

30 mins

Cook Time

1 hr

Total Time

1 hr 30 mins

 

Course: Dessert

Servings: 16 servings

Ingredients

• 2 cups flour
• 2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 bag shredded carrots
• 1 cup vegetable oil
• 4 eggs
• Cream Cheese Frosting
• 8 ounces cream cheese remove from fridge to bring to room temp
• 4 ounces softened butter
• 2 1/2 teaspoons almond extract
• 3 cups powdered sugar

Instructions

1. In large mixing bowl combine flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
2. Add carrots, oil, and eggs. Mix on low until combined. Mix on medium speed for 3 minutes.
3. Pour into greased and floured 9 x 13 pan.
4. Bake at 325 degrees for 60 minutes or until done.

5. Frost with cream cheese frosting, Directions below:

6. In mixing bowl of stand mixer, on low speed using whisk attachment, mix cream cheese and butter until well combined

7. Add almond extract, mix well
8. Add powdered sugar, mix on low until combined
9. Whip until smooth and fluffy
10. Frost cake

It is so important to wait at least 10 minutes before trying to frost the cake. If you don’t wait long enough before frosting then the cake with sort of peel off because it is too warm. If you don’t have a rubber spatula to frost the cake then the back of a spoon works quite well. It doesn’t have the sharp edges that a knife would have. If you want to take an extra step you can grease the back of the spoon with butter to keep the frosting from sticking.
Comment below when you get a chance to try this recipe out!

Remember to share this recipe! Good friends share good food.