FOR THE CARROT CAKE:
– 2 Cups.Of all-purpose flour.
– 2 Cups.Of granulated sugar.
– 2 Tsp.Of baking powder.
– 1 Tsp.Of baking soda.
– 1/2 Tsp.Of salt.
– 1 Tsp.Of ground cinnamon.
– 1/2 Tsp.Of ground nutmeg.
– 1 Cup.Of vegetable oil.
– 4 large eggs, at room temp.
– 2 Cups.Of grated carrots.
– 1/2 Cup.Of crushed pineapple, drained.
– 1/2 Cup.Of chopped walnuts or pecans.
– 1 Tsp.Of vanilla extract.
FOR THE CREAM CHEESE FROSTING:
– 1/2 Cup.Of unsalted butter, softened.
– 8 oz cream cheese, softened.
– 4 Cups.Of powdered sugar.
– 1 Tsp.Of vanilla extract.
DIRECTIONS:
1st Step
Prepare your oven by preheating it to 350 degrees Fahrenheit (175 degrees Celsius). Prepare two round cake pans measuring 9 inches in diameter by greasing and flouring them. Alternatively, you may line the pans with parchment paper to make removal simpler.
2nd Step
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined. The taste of the carrot cake is made cozier and more appealing thanks to the fragrant spices.
3rd Step
Corn cooked in a skillet with honey and butter
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