One of my husband’s favorite!
2 cups (260 grams) all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup of oil
1 1/2 teaspoons ground cinnamon
1 orange juice
1 cup of brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
4 large eggs
3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots)
For the icing
8 ounces (225 grams) cream cheese, at room temperature
1 1/4 cups (140 grams) powdered sugar
1/3 cup (80 ml) heavy whipping cream
Heat the oven to 350º F. Grease a round cake pans and line the bottom with parchment paper then grease the top of the paper.
In a medium bowl, whisk flour, baking soda, baking powder, sugar, spices and salt, until well blended. In a separate bowl, whisk the oil, eggs and vanilla.
Combine the two preparations. Add the carrots.
Bake in the oven for 45 minutes.
For the icing: in a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy. Beat in the powdered sugar, a 1/4 cup at a time until fluffy. Pour in cream and beat on medium speed for 1 minute.
When the cake is completely cool, frost the top.