Carrot Cake

This is the best cake I have ever had. –Someone who is usually really rude

TBH I can't make this recipe without using the forbidden word...moist...Sorry, it had to be done. Because this cake is simply the moistest carrot cake in existence. How? A LOT of carrots. Suck it up buttercup because you are about to make some serious elbow grease grating over 3 cups worth of carrots. But rest assured, the final product is more than worth it. And if you are one of those little demons who like to put raisins in their carrot cake...feel free to do so, but know it goes against my morals.

So how do you make this spectacular cake?

Ingredients:

For the cake:

• 1 1/4 cup vegetable oil

• 4 eggs

• 2 cups white sugar

• 1 tbsp vanilla bean paste (or vanilla extract)

• 2 cups all-purpose flour

• 2 tsp baking soda

• 2 tsp baking powder

• 1/2 tsp salt

• 1 tbsp ground cinnamon

• 3 1/2 cups grated carrots

• 1 cup chopped pecans

For the frosting:

• 2 sticks unsalted butter (1 cup), softened

• 16 ounces cream cheese, softened

• 4 cups confectioners sugar

• 1 tsp vanilla bean paste (or vanilla extract)

Directions:

1. Preheat the oven to 350°F and prepare 2 6-inch cake pans with butter and parchment paper.

2. In a large bowl, beat together the vegetable oil, eggs, sugar, and vanilla. Slowly incorporate your flour, baking powder, baking soda, salt, and cinnamon.

3. Stir in grated carrots, when just combined, mix in crushed pecans.

4. Pour into 2 6-inch cake pans

5. Bake for 35 mins to 50 mins (depending on the size and depth of your pan), or until when a toothpick is inserted, it comes out clean

6. Let cool on a wire rack while preparing the frosting

7. To prepare the frosting, beat the cream cheese and butter separately for a minute before combining them. Whip on medium speed for 4-1o mins (depending on how fluffy you want your frosting).

8. Sift in confectioners sugar, and add in vanilla

9. Beat for a minute, or however long it takes for the confectioners sugar to fully incorporate.

10. Leveling, frosting, and decorating your cake is up to personal preference. I leveled my cake layers to smooth the tops, and I cut them in half through the middle to make 4 layers. I then stacked and layered the cakes with frosting before frosting the cake fully. I refrigerated the cake for 20 mins before I added on the additional piping to the top, and colored frosting to the sides of the cake. Finally, I added a flower to the middle of my cake (be careful when baking with flowers, as some are toxic)

11. Slice, Serve, and Enjoy!