The Best Ever Simple Carrot Cake with Cheesecake Frosting

serves 12-18
2 cups granulated sugar
1 cup (2 sticks) unsalted butter, melted
4 large eggs
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
½ teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups all-purpose flour
2 cups fine grated carrots (I use a box grater)

½ cup (1 stick) unsalted butter, room temperature
2 (8 ounce) packages cream cheese, room temperature
1 tablespoon vanilla extract*
3 cups powdered sugar
2 cup chopped pecans, toasted

Preheat oven to 350°F.  Prepare a 12x18 jelly roll pan with non stick cooking spray.  Set aside.

In a large bowl, whisk together the sugar, butter, eggs and vanilla until well combined.  Sprinkle cinnamon, salt, baking soda and powder over top and whisk to combine. 

Add flour about ½ cup at a time and whisk until just combined.  Whisk in carrots.  Pour into prepared cake pan and bake until a toothpick comes out clean, about 18-22 minutes.

Allow cake to cool on a cooling rack.
Meanwhile in a large bowl (or the bowl of a stand mixer) combine butter, cream cheese and vanilla.  Beat on medium-low until light and fluffy, about 3-5 minutes.  Add powdered sugar ½ cup at a time and beat until combined. 

Frost cake and sprinkle with nuts.  Serve and enjoy.

*COOK’S NOTE:  To make the frosting a little fancier, use 1 tablespoon vanilla bean paste or the 3 vanilla bean in place of the extract.

Recipe developed by Donna Elick - The Slow Roasted Italian 
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