The Best Moist Carrot Cake Recipe with Tangy Frosting

Name: The Best Moist Carrot Cake Recipe with Tangy Frosting
Total time: 90 min
Ingredients: 2 cups (240g) All-Purpose Flour, sifted; 2 teaspoons (10g) Baking Soda; 2 teaspoons (8g) Ground Cinnamon; 1/2 teaspoon (2g) Ground Nutmeg; 1/2 teaspoon (3g) Fine Sea Salt; 4 Large Eggs, room temperature; 1 cup (200g) Granulated Sugar; 1 cup (200g) Light Brown Sugar, packed; 1 cup (240ml) Vegetable Oil; 2 teaspoons (10ml) Pure Vanilla Extract; 3 cups (approx. 350g) Finely grated Carrots, tightly packed; 1 cup (100g) Chopped Walnuts or Pecans (optional, toasted); 8 ounces (225g) Full-fat Cream Cheese, cold; 1/2 cup (113g) Unsalted Butter, softened to room temperature; 4 cups (480g) Powdered Sugar (Icing Sugar), sifted; 1 teaspoon (5ml) Pure Vanilla Extract (for frosting); 1 teaspoon (5ml) Freshly Squeezed Lemon Juice (for frosting)

hellorecipes.net

Forget dry sponges This definitive Carrot Cake Recipe guarantees a perfectly moist crumb and is perfect for Easter or afternoon tea Get the foolproof steps here

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