Ingredients

The following ingredients have 8 Servings
  • 1 ½ cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ cup butter (softened)
  • ½ cup sugar
  • ½ cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrots
  • 8 ounces cream cheese (softened)
  • 4 tablespoons butter (softened)
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • Orange and green food coloring (optional)

Instruction

  • Preheat oven to 350° F and line an 8x8 baking dish with parchment paper (or spray with nonstick cooking spray)
  • n a medium mixing bowl, add the flour, cinnamon, baking soda, baking powder, salt, ginger, and nutmeg and stir to combine.
  • In a separate mixing bowl, add the butter, sugar, and brown sugar and beat on medium speed until light and fluffy.
  • Add the eggs and vanilla and beat just mixed in.
  • Add half the dry flour mixture and beat until combined. Then add the remaining dry ingredients and beat until flour is mixed in. (careful not to over-mix or cake will become more dense)
  • Add in the shredded carrots and gently stir them into the cake batter.
  • Pour the batter into the prepared baking dish and bake for 35-40 minutes or until a toothpick inserted into the cake comes out clean.
  • Allow the cake to cool in the pan for 5-10 minutes then remove and place on a wire rack to cool completely before frosting.