How To Make Easy Moist Carrot Cakes - Classic Homely Carrot Cake recipe

For carrot cake:

2 ¼

cups

all purpose flour

2

cups

sugar

2

tsp

soda

1

tsp

cinnamon

½

tsp

nutmeg

½

tsp

salt

2

cups

shredded carrots; approximately 4 medium carrots

1 ½

cups

oil

4

eggs

For frosting:

3

cups

icing sugar

1 ½

Tbs

butter or margarine; softened

1

tsp

vanilla

225

g

cream cheese; softened

For carrot cake:

1

Heat oven to 175°C. Grease the bottom of a 30cm x 22cm cake pan.

2

In a large bowl, blend all ingredients together at a low speed. When combined, beat on high for 3 minutes.

3

Pour batter into the prepared pan. Bake 40-45 minutes or until a toothpick inserted into the middle comes out clean.

4

Cool completely before frosting.

For frosting:

1

In a medium bowl, blend all ingredients together on high speed until smooth. Spread over cooled cake.