Carrot Cake + Maple Cinnamon Cream Cheese Frosting

This carrot cake recipe is based off of this classic carrot cake from Olive + Mango. I made a few minor adjustments, follow the link for the OG resi.

Carrot Cake

2c / 400g granulated sugar

1c / 240g veg or other neutral oil

4 large eggs

2tsp / 8g vanilla extract

2c / 240g all purpose flour

1tsp / 4g baking powder

1tsp / 5g baking soda

1.5tsp / 4g cinnamon

.5tsp / 1.5g nutmeg

2 cups / 180g freshly grated carrot

butter for greasing cake pans

make it -

• preheat oven to 350F, grease + parchment line two 8 inch cake pans

• in a mixing bowl, mix gran sugar, oil, eggs, and vanilla until combined

• in a separate bowl, sift flour, baking pow, baking soda, cinna, and nutmeg

• fold dries into wet mix until just combined

• fold in grated carrot

• split mix between the two cake pans, bake for 35-40 min or until a toothpick comes out clean. rotate cakes halfway though baking

• allow cakes to cool completely before de-panning, chill prior to frost

Maple Cinnamon Cream Cheese Frosting

1/2c / 113g softened butter

8oz / 225g softened cream cheese

1lb / 453 powdered sugar

2tsp / 8g vanilla extract

1tbs / 15g maple syrup

.5tsp / 2g cinnamon

make it -

• beat softened butter + cream cheese 5 min

• add in powdered sugar, vanilla, maple, and cinnamon

• beat 5-10 min or until light and fluffy

frost your cake!