Carrot Cake with Cream Cheese Frosting

Preparation time:  30 minutes
Cook time: 35-40 minutes
Total time:  1 hour 10 minutes
Yield: 7-9 Servings

 Ingredients

• 2 large eggs                                                         
• ½ cup granulated sugar
• ½ cup brown sugar                                           
• ½ cup vegetable or canola oil
• 1 tsp vanilla extract                                           
• 1 cup all-purpose flour
• 1 tsp baking soda                               
• 1/8 tsp salt
• 1 tsp ground cinnamon                                   
• pinch ground cloves
• ½ cup chopped pecans (or walnuts)             
• 1 cup shredded carrots

Directions:

1. Preheat oven to 350°F. Liberally grease a 9x13" rectangular baking pan with cooking spray and set aside.
2. In a large bowl, whisk eggs. Whisk in the sugars, oil, and vanilla, followed by the dry ingredients until a cohesive batter comes together. Fold in the pecans and carrots until combined.
3. Spread the batter evenly in the prepared pan and bake for approximately 35-40 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
4. Spread the frosting evenly over the cake and sprinkle with remaining chopped pecans, if using. Store covered in the fridge.
   

Cream Cheese Frosting:

• 4-ounce cream cheese, softened
• 2 Tbsp. butter, softened                                   
• ½ tsp vanilla extract
• 1 ½ Tbsp. orange juice                                     
• 2 Tbsp. heavy cream
• 1 ½ - 2 cups powdered sugar

Directions:

1. In the bowl of a stand mixer, cream together the cream cheese, butter, and vanilla until combined and fluffy, about 1 minute. 
2. Beat in the orange juice and gradually add in the powdered sugar, about one cup at a time, until mixture is light and fluffy, streaming in the heavy cream as needed.

*Adapted from recipe, “The Best Ever Carrot Cake with Cream Cheese Frosting,” found at thedomesticrebel.com