Carrot Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

preheat the oven to 350 F

Step 2

Grease a 9x13 inch cake pan generously with non stick cooking spray or butter. Line the bottom of the pan with parchment paper and grease the parchment paper

Step 3

Grate the carrots on a box grater directly into a large mixing bowl. add the Brown Sugar, Vegetable Oil, Eggs, Pumpkin Pie Spice, and Salt and mix until fully combined. Add Flour, Baking Powder and Soda. Using whisk to gently stir batter just until no streaks of flour remain

Step 4

Pour Batter into prepared pan. Bake until toothpick inserted into the center of the cake comes our clean, (35 to 40 mins). Let the cake cool completely in the pan on a wire rack. (About 1 Hour)

Step 5

In A Large Bowl Add Soften Cream Cheese and Butter (on Medium-High) mix until fully combined and smooth (About 2 Mins)

Step 6

Add Powdered Sugar, Salt, And Vanilla Extract (Beat on Low) (for 30 Secs), than increase to Medium- High and beat till fully combined and creamy (About 3 Mins)

Step 7

Use and Offset Spatula or the back of a spoon to spread the frosting over the top of the cooled cake

Step 8

Slice The Cake and Serve

Step 9

Store Cake, Covered in Refrigerator for up to 5 days