Carrot Cake
Prep Time: 20 minutes | Cook Time: 35 minutes | Servings: 8 slices
Ingredients
Carrot Cake
2 cups all-purpose flour
1 cups dark brown sugar
1 teaspoons baking soda
½ teaspoon salt
2 teaspoons cinnamon
¼ teaspoon nutmeg
3 eggs (room temperature)
¼ Greek yogurt
¾ cup vegetable oil
2 cups grated carrots
¾ chopped walnuts
2 teaspoons vanilla extract
Cream Cheese Frosting
½ cup butter, softened
8 ounces cream cheese, softened
2 cups powdered sugar
¼ teaspoon salt
2 teaspoons vanilla extract
1 tablespoons milk
Directions
Carrot Cake
Preheat oven to 350 degrees F.
Grease a 9-inch round cake pan.
In a medium mixing bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, mix dark brown sugar and oil.
Add yogurt. Beat for about 1 minutes at medium speed.
Add eggs in one at a time.
Add vanilla extract, mixing until fully combined.
Mix dry ingredients into wet ingredients by hand with a spatula, until just incorporated.
Fold in grated carrots and chopped walnuts.
Pour cake batter into the cake pan.
Bake for 35 minutes.
Cool on rack for 15 minutes before removing cake from pan.
Cool cakes completely prior to frosting.
Cream Cheese Frosting
In a large mixing bowl, cream butter and cream cheese for 3 minutes.
Add sifted powdered sugar. Mix at low speed until fully combined.
Add salt, vanilla extract, and milk and beat for 3 minutes.
