Creamy Buttercream Frosted Carrot Cake

This delightful carrot cake combines traditional flavors with a creamy twist. The moist cake is infused with warm spices and grated carrots, while the rich buttercream frosting, made with cream cheese and heavy cream, adds a luxurious touch. Perfect for any occasion, this recipe balances sweetness and richness beautifully.

Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups grated carrots
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts (optional)
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1/4 cup heavy cream
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat together the sugar and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots and walnuts if using.
5. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30-35 minutes or until a toothpick comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
7. For the frosting, beat the softened cream cheese and butter together until creamy. Gradually add the powdered sugar, mixing until smooth.
8. Add the heavy cream and vanilla extract, and beat until the frosting is light and fluffy.
9. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.
10. Decorate with additional walnuts or grated carrots if desired. Slice and serve!