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Carrot Cake with Cream Cheese Frosting

Emma Christensen
  • minutes
  • Serves 12 to 15

INGREDIENTS

4 cups

Carrots

4

Eggs, large

2 cups

All-purpose flour

2 tsp

Baking powder

1 tsp

Baking soda

2 tsp

Cinnamon, ground

1 cup

Granulated sugar

3 cups

Powdered sugar

1 tsp

Salt

1 pinch

Salt

2 tsp

Vanilla

3/4 cup

Canola oil

1

Cooking spray

4 tbsp

Butter, unsalted

8 oz

Cream cheese