Carrot Cake

Heat the oven to 350°F. Line the bottoms of two 9‑inch round cake pans with parchment paper, then spray the sides with cooking spray. In a medium bowl, combine flour, cinnamon, baking soda, baking powder, and salt. Mix and set aside.

Shred 3 cups of carrots and toss them into the flour mixture, stirring to coat them evenly.

In a separate large bowl, use an electric mixer to beat both sugars and the oil together. Add the vanilla extract and eggs one at a time, beating well after each addition.

Combine the wet and dry ingredients, stirring until just combined.

Pour the batter into the prepared cake pans, dividing it evenly between them. Bake for 35–45 minutes, or until a toothpick inserted into the centers comes out clean. Let the cakes cool completely before frosting.

Make the frosting: Beat the softened cream cheese and butter together until smooth. Add the powdered sugar and continue beating until creamy. Mix in the vanilla extract and milk until the frosting becomes light, fluffy, and easily spreadable.

Spread the frosting over the cooled cakes.

Then press the chopped walnuts around the outside edge.

Enjoy!🥕

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