The easiest way to bring carrot cake to the table! This spiced cake is moist and delicious with a hybrid buttercream/cream cheese hybrid.
- 1 cup canola or vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 2 1/2 cups grated carrots*
- 1/2 cup finely chopped nuts, for topping
- 12 tablespoons (1 ½ sticks) unsalted butter, softened
- 12 oz. cream cheese, softened
- 1 tsp. almond extract
- ¼ teaspoon kosher salt
- 5 cups powdered sugar
- For the cake: Preheat the oven to 350˚F. Spray a rimmed 18 by 13-inch sheet tray with non-stick cooking spray.
- In a large mixing bowl, add the oil, sugars, eggs, and extract. Using a hand mixer, mix until fully combined.
- In a separate mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet ingredients and mix with the mixer to combine. Then, fold in the carrots to fully incorporate.
- Transfer batter to the prepared pan and bake until a toothpick inserted into the centers comes out clean, about 25 minutes. Allow cake to cool completely.
- For the frosting: In large mixing bowl, beat the butter and cream cheese with a mixer on medium speed until smooth. Add the extract, salt, and powdered sugar and beat until fluffy.
- Spread frosting over cooled cake and top with nuts and carrot decoration, if desired.
- Storage instructions: Store in the refrigerator for up to 3 days.
- I suggest grating the carrots by hand with a box grater or by using the shredding disk on a food processor. You can purchase the store bought shredded carrots that will also work, but yield a slightly less moist cake.