Carrot Cake with Cinnamon Cream Cheese Frosting

A classic flavor that never fails to delight, especially with the tasty combination of cinnamon and cream cheese on top. Recipe from Sprinkles!

Cake ingredients
1 ½ C flour
2 tsp cinnamon
½ tsp freshly ground nutmeg (less if dried)
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 C brown sugar
¾ C vegetable oil
¼ C buttermilk
2 large eggs
1 tsp vanilla
2 large carrots, finely grated (about 1 ¾ C grated)
1/3 C chopped toasted walnuts (I chopped first, then toasted)

Frosting ingredients
8oz cream cheese
½ C (1 stick) unsalted butter
1/8 tsp salt
3 ¾ C powdered sugar
1 tsp cinnamon
¼ tsp vanilla

Directions

Whisk together the dry ingredients: flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

Beat together the brown sugar, oil, buttermilk, eggs and vanilla on medium-high until smooth, about 1 minute.

Add in half the flour mixture, then the carrots and walnuts, and the remaining flour mixture. Beat until just combined after each addition.

Bake at 350 until a toothpick inserted in the middle comes out clean (varies depending on the size of the pan).

For the frosting, cream together the cream cheese, butter and salt until light and fluffy, about 2 minutes.

Gradually add in powdered sugar and beat until just incorporated.

Add in cinnamon and vanilla, beat until blended.

Slather on copious amounts of frosting, and enjoy!

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