Directions
- 1In a bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and nutmeg.
- 2In a mixing bowl, combine brown sugar, oil, eggs, and vanilla.
- 3Add shredded carrots to the wet ingredients and mix well.
- 4Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- 5Pour batter into a greased and parchment-lined 8x8 inch baking pan.
- 6Bake at 350°F (175°C) until a toothpick inserted into the center comes out clean.
- 7Meanwhile, prepare the frosting by beating together cream cheese and butter until smooth.
- 8Add vanilla and powdered sugar to the frosting mixture and beat until fluffy.
- 9Once the cake is cooled, frost it with the cream cheese frosting.
- 10Garnish with pecans and serve.
Ingredients
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 1 cup brown sugar
- 1 cup oil
- 2 eggs
- 1 teaspoon vanilla
- 1 cup shredded carrots
- 4 ounces cream cheese
- 4 ounces butter
- 2 cups powdered sugar
- 1 handful pecans
Equipment
whiskmixer8x8 inch baking panspatula
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