Rolled Carrot Cake
This recipe unfolds the magic of simplicity, guiding even the newest of bakers to a moist and flavorful carrot cake success. Bursting with vibrant flavors and a beautiful blend of spices, it's your passport to creating the most irresistible carrot cake in your own kitchen.
Servings 8 people
Ingredients
- ¾ cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 3 large eggs
- ¾ cups sugar
- 2 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 2 cups finely shredded carrots
- For the Cream Cheese Icing
- 1 pack 8 ounces cream cheese, softened
- ½ cups unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Start off by preheating your oven to a sweet 350 degrees. Make sure to get it ready by spraying it with some baking spray and lining a 13x18 baking sheet with parchment paper.
- Next, grab a medium bowl. You are going to whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until everything is mingling nicely, Cousin.
- Now, it's time to bring out the big guns! Use a standing mixer to beat the eggs, sugar, oil, and vanilla until you've got a frothy mixture going on.
- Keep that mixer running and beat in those dry ingredients you whisked earlier until it forms a nice and smooth batter.
- Now, take a gentle hand and fold those finely shredded carrots into the batter. Once that’s done, spread it evenly onto your prepared baking sheet.
- Pop it into the oven and let it bake for about 10-12 minutes. You'll know it's ready when the cake springs back upon a gentle touch or a toothpick inserted comes out clean.