Incredible Carrot Cake with Cream Cheese Frosting

cleobuttera.com

Patsy

subheading: For the Carrot Cake:

2½ cups (12½oz/ 355g) all-purpose flour

1¼ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon table salt

1¼ teaspoons ground cinnamon (I prefer to use 1 tablespoon & omit the nutmeg & cloves)

½ teaspoon ground nutmeg

⅛ teaspoon ground cloves

1lb/ 450g peeled carrots, (about 6 to 7 carrots) (*see note below)

1½ cups (10½oz/ 298g) granulated sugar

½ cup (3½oz/ 100g) packed light brown sugar

4 large eggs

1½ cups (355ml) vegetable oil or any neutral tasting oil like sunflower

subheading: For the Cream Cheese Frosting:

10 tablespoons (5oz/ 142g) unsalted butter, softened to room temperature

3 cups (12oz/ 340g) confectioners' sugar, sift if lumpy

1½ teaspoon vanilla extract

¼ teaspoon salt

2 tablespoons (1oz/ 28g) sour cream (optional, but adds a tangier taste and creamier texture)

1lb/ 450g COLD cream cheese, (brick-style cut into 1-inch pieces or 32 Kiri squares)

Directions at cleobuttera.com

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