Carrot Cake and Cream Cheese Frosting

My favorite recipe. I got it from a cookbook I like, doubled it, and changed a few of the spices around.

Carrot Cake

Cake

1 ⅓ cup flour (160g)

1 tsp cinnamon

½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

¼ tsp nutmeg

⅛ tsp ground cloves

⅔ cup sugar

½ cup vegetable oil

2 eggs

¼ cup packed brown sugar

1 large carrot, peeled and shredded

Frosting

8 oz cream cheese, softened

4 TBSP butter, softened

1 tsp vanilla extract

Pinch salt

1 cup powdered sugar (115g)

For the cake:

Heat oven to 350F, put rack in middle of oven

In one bowl: Whisk dry ingredients together

In another bowl: Whisk wet ingredients and sugars together until combined

Mix dry into wet and gently mix until just combined

Stir in carrot

Bake for 40-50 minutes until top is golden and a toothpick inserted in the middle comes out clean

For the frosting:

Beat all ingredients except sugar together until smooth

On low speed, add powdered sugar

Beat until fluffy 

Notes:

Use cream cheese that has not been frozen for better results. Previously frozen cream cheese is grainy.

You can shred the carrot finely or use a variety of sized shreds.