Classic Carrot Cake with Frosting (Print Version)

# Ingredients:

→ Cake Batter

01 - 2 cups granulated sugar
02 - 1 1/2 cups vegetable oil
03 - 2 teaspoons vanilla extract
04 - 4 large eggs
05 - 2 1/4 cups all-purpose flour
06 - 1 1/2 teaspoons baking soda
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon kosher salt

→ Spices & Mix-ins

09 - 1/4 teaspoon ground ginger
10 - 1/4 teaspoon ground cloves
11 - 1/2 teaspoon ground nutmeg
12 - 2 teaspoons ground cinnamon
13 - 3 cups grated carrots
14 - 1 cup chopped pecans

→ Cream Cheese Frosting

15 - 1/2 cup unsalted butter, softened
16 - 16 oz cream cheese, softened
17 - 1 tablespoon vanilla extract
18 - 4 1/2 cups powdered sugar
19 - 1 tablespoon milk

# Instructions:

01 - Beat sugar, oil, vanilla and eggs. Add flour, leaveners, salt and spices. Mix 2 minutes until fluffy.
02 - Fold in grated carrots and chopped pecans until combined.
03 - Pour into greased 9-inch pans. Bake at 350°F for 38-42 minutes. Cool 10 minutes in pans.
04 - Beat butter and cream cheese 3 minutes. Add vanilla, powdered sugar and milk. Mix until smooth.
05 - When cake is completely cool, spread frosting between layers and over top and sides.

# Notes:

01 - Can be made 2 days ahead unfrosted
02 - Keeps 5 days refrigerated
03 - Can be baked in 13x9 pan

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