Easy Carrot Cake with Cream Cheese Frosting

delscookingtwist.com

Dig In With Dana

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subheading: For the cake base:

6 ounces ( 170g) unsalted butter

2 cups ( 240g) all-purpose flour

¾ cup ( 150g) granulated sugar

1 teaspoon baking soda

½ teaspoon salt

¾ teaspoon ground cinnamon

¾ teaspoon ground ginger

½ teaspoon freshly grated nutmeg

2 large eggs

1 teaspoon pure vanilla extract

¼ cup ( 60 ml) homemade buttermilk*

1 ¼ cup ( 140g) finely grated carrots

subheading: For the frosting:

2 ounces ( 60g) cream cheese, softened

2 tablespoons ( 30g) unsalted butter, softened

1 ½ cups ( 190g) powdered sugar

1 pinch of salt

2 or 3 Tablespoons ( 30 to 45 ml) heavy cream

Roasted pecans, coarsely chopped

Directions at delscookingtwist.com

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