How to make the best carrot cake recipe with the cream cheese frosting. So, pre-heat your oven to 350 degrees Fahrenheit that’s 180 degrees Celsius, and then you’re going to need two 9-inch pans with two-inch sides.

And either butter or spray them with a nonstick vegetable spray, and line the bottoms with the piece of parchment paper or you could use wax paper to help your carrot cake from not sticking to the bottom of the pan. Then follow the instruction below…

Ingredients:

• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 4 large eggs
• 1 1/2 cups (300 grams) granulated white sugar
• 1 cup (100 grams) pecans or walnuts
• 3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)
• 2 cups (260 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil)
• 2 teaspoons pure vanilla extract
• Cream Cheese Frosting:
• 1/4 cup (57 grams) unsalted butter, room temperature
• 8 ounces (227 grams) cream cheese, room temperature
• 2 cups (230 grams) confectioners (powdered or icing) sugar, sifted
• 1 teaspoon (4 grams) pure vanilla extract
• 1 teaspoon finely grated lemon zest (outer yellow skin) (optional)

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