Ultimate Carrot Cake with Cream Cheese Frosting

alexandracooks.com

Cynthia Harbaugh

subheading: FOR THE CAKE:

Softened butter, for the pan

1 lb. carrots

2 ¼ cups (295 g) all-purpose flour

2 teaspoons baking soda

1 teaspoon ( 7 g) salt

1 teaspoon cinnamon

1 ½ cups ( 315 g) granulated sugar

½ cup ( 100 g) packed brown sugar

4 large eggs, at room temperature, beaten

1 ¼ cups ( 264 g) vegetable or grapeseed oil

subheading: FOR THE FROSTING:

8 oz ( 226 g) cream cheese, cold

½ cup ( 100 g) sugar

⅔ cup ( 140 g) heavy cream

pinch sea salt

1 teaspoon vanilla

Directions at alexandracooks.com

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