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Carrot Cake with Brown Sugar Cream Cheese Frosting

The Little Epicurean
  • minutes
  • Serves

INGREDIENTS

3 cups

Carrots

4

Eggs (218 g), large

1 tsp

Molasses

3 cups

All-purpose flour

2 tsp

Baking powder

1 tbsp

Baking soda

1/2 cup

Brown sugar, packed

1/2 cup

Brown sugar, light packed

2 tsp

Cinnamon, ground

1 1/2 cups

Granulated sugar

2 cups

Powdered sugar

2 tsp

Sea salt, fine

1 tbsp

Vanilla extract, pure

1 1/2 cups

Vegetable oil

1 1/2 cups

Walnuts, toasted

1/2 cup

Butter, unsalted

8 oz

Cream cheese

1 tbsp

Sour cream

1/2 cup

Whole milk