Phenomenal Phoods

One Layer Carrot Cake

Ingredients:

For the cake:

• 1/4 cup melted, salted butter
• 1/4 cup vegetable oil
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 1 1/4 cups all-purpose flour
• 2 liquid cup measures packed full of shredded carrots

For the cream cheese frosting:

• 4 ounces cream cheese, softened to room temperature
• 1/4 cup butter, softened to room temperature
• 1/2 teaspoon vanilla extract
• 2 1/2 cups powdered sugar

Instructions:

1. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9 inch cake pan really well. Cut out a circle of parchment paper to place in the bottom of the pan. Add a spoonful of flour to the pan and then rotate the pan, tapping the outside as you go, to get a thin coating of flour all around the sides of the pan. Turn the pan upside down over the sink and tap to remove excess flour.
2. Make the cake. Whisk together the eggs, sugar, and oil.
3. Add the dry ingredients and stir, just until combined.
4. Stir in the shredded carrots.
5. Pour the cake batter into the prepared cake pan. Give it a quick tap to make sure it is evenly distributed in the pan.
6. Bake at 350 degrees F. for 30-35 minutes or until the edges of the cake are starting to pull away from the pan, and a toothpick comes out with just a few crumbs clinging to it.
7. Let the cake cool for 10-15 minutes before turning it out onto a cooling rack, removing the parchment paper and letting it cool completely before frosting.
8. While the cake is cooling, make the cream cheese frosting. Beat the softened cream cheese and butter for 2-3 minutes until smooth and fluffy.
9. Add the remaining ingredients and beat until smooth and no lumps remain, about 2 minutes.
10. Spread a thick layer of frosting on top of the cooled cake.