Easy Carrot Cake with Cream Cheese Frosting

bakingenvy.com

johannaherminia

subheading: For the Carrot Cake:

¾ cup (188 mL) canola oil

½ cup (120 g) caster sugar / superfine sugar

½ cup brown sugar (110 g), lightly packed

1 tsp vanilla essence (5 mL) OR ½ tsp (3 mL) vanilla extract

2 large (60 g each) eggs

2 cups (260 g / approx. 4 to 5 large) grated carrots

1 ½ cups (225 g) plain flour / all-purpose flour

1 tbsp (16 g) baking powder

1 tsp (6 g) salt

1 tsp (5 g) ground cinnamon

subheading: For the Cream Cheese Frosting:

60 g (2 oz / ¼ cup) unsalted butter, softened

60 g (2 oz / ¼ cup) cream cheese, softened

1 ½ cups (195 g) icing sugar / powdered sugar, sifted

2 tbsp (40 mL) lemon juice

1 tsp (5 mL) vanilla essence OR ½ tsp (3 mL) vanilla extract

Directions at bakingenvy.com

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