Carrot Cake

I made carrot cake for Easter dessert. My logic was that since bunnies like to eat carrots this was the right cake choice. This is one of the best cakes I have ever made - I know I say this every time but seriously this cake is moist and delicious.

Carrot Cake

2 cup all-purpose flour

2 tsp baking powder

2 tsp baking soda

2 tsp cinnamon

1/2 tsp salt

1/2 tsp all spice

4 eggs

3/4 cup canola oil

3/4 cup granulated sugar

1 cup brown sugar

1/2 cup buttermilk

3 cup shredded carrots - lightly packed

Preheat oven to 350F and grease and flour to 9" round cake pans.

Sift the flour, baking soda, baking powder, salt, cinnamon and all-spice together - put aside.

Whisk eggs, oil, sugars and buttermilk.

Add flour mixture to egg mixture and mix until smooth. Fold in carrots.

Evenly divide mixture between two pans and bake for 40 min.

Cream Cheese Frosting

500g cream cheese (two packages)

6 tbsp unsalted butter

1+1/4 cup icing sugar

1+1/2 tsp vanilla

Make sure cream cheese and butter are at room temperature - mix until smooth. Slowly add icing sugar, once mixed add vanilla. Once icing is smooth and cake is cool - ice away.