Not-So-Secret Carrot Cake
Ingredients:
Flour 3 cups
Sugar 1 ½ cups
Baking powder 2 teaspoons
Baking soda 2 teaspoons
Cinnamon 2 ½ teaspoons
Nutmeg ½ teaspoon
Salt ½ teaspoon
Carrots 4 cups
Butter 1 ½ cups
Eggs 4
Vanilla a tad more (about 1 teaspoon)
Icing:
Cream Cheese, Room Temp. 16 Oz
Butter, Softened 8 Oz
Powder Sugar, Sifted 8 Cups
Heavy Cream 2 Tablespoon
Steps:
Preheat oven to 350°F (175°C). Grease and line a half sheet tray (about 18x13 inches) with parchment paper.
In a large mixing bowl, cream together 1½ cups of softened butter and 1½ cups of sugar until light and fluffy.
Beat in 4 eggs, one at a time, mixing well after each addition. Stir in about 1 teaspoon of vanilla extract.
In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in 4 cups of finely shredded carrots until evenly distributed.
Spread the batter evenly in the prepared sheet tray. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top springs back lightly.
Sift 8 cups of powdered sugar into a large mixing bowl to remove any lumps.
Add 16 oz of room temperature cream cheese to the bowl with the sifted sugar. Beat on low at first to combine, then increase to medium speed and beat until smooth and fully incorporated.
With the mixer running, add 8 oz (1 cup) of room temperature butter, one tablespoon at a time, beating well after each addition until the mixture is creamy and fluffy.
Pour in 2 tablespoons of heavy cream and beat until the icing is light, smooth, and spreadable.
Once the cake is completely cooled, spread the icing evenly over the top using an offset spatula or the back of a spoon. Or, cut into 3-6 in. circles and make a layered cake.