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The Best Carrot Cake with Fluffy Cream Cheese Frosting
Ingredients
  • subheading: Cake batter:
  • 2 cups 284g all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon each ground allspice, nutmeg and ginger
  • 2 cups 240g finely grated carrots (from about 3 medium carrots)
  • ⅔ cup 145g packed light brown sugar
  • ½ cup 100g granulated sugar
  • 3 large eggs at room temperature
  • ⅔ cup 160ml sunflower oil
  • ½ cup 120ml plain low fat yogurt
  • ⅓ cup 80ml pure maple syrup
  • ½ cup 50g coarsely chopped walnuts
  • ½ cup 70g soaked and drained raisins (optional)
  • subheading: Frosting:
  • ½ cup 113g unsalted butter, softened
  • 1 ⅔ cups 200g powdered icing sugar, sifted and divided
  • 1 block 250g cream cheese, softened
  • 1 ½ teaspoon 7ml lemon juice
  • ½ teaspoon pure vanilla extract
Steps
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