From: Jenn@eatcakefordinner
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1 1/4 tsp. cinnamon
pinch of nutmeg, opt.
2 eggs, slightly beaten
2 1/2 c. shredded carrots
3/4 c. packed light brown sugar
1/4 c. sugar
1/2 c. canola or vegetable oil
1 tsp. vanilla
Preheat oven to 350 degrees. In a large bowl combine the flour, baking powder, baking soda, cinnamon and nutmeg; set aside. In a medium bowl combine the eggs, shredded carrots, brown sugar, sugar, oil and vanilla and mix until well blended. Add wet ingredients to dry ingredients and stir together until just combined. Do not overmix. Pour batter into a greased 9x13-inch baking pan and spread out evenly. Bake for 20 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean. Cool completely and top with Cream Cheese Frosting.
Cream Cheese Frosting
1/2 c. unsalted butter, room temperature
4 oz. cream cheese, softened
pinch of salt
1 tsp. vanilla
1 3/4 c. powdered sugar
Using a hand mixer, cream together butter and cream cheese. Add the salt, vanilla and one cup of powdered sugar and mix until combined. Add remaining powdered sugar and mix until smooth and creamy. If frosting is too thick for your liking, add a little milk (around 1/2 - 1 Tablespoon). Spread over cooled cake.