Carrot Cake With Cream Cheese Frosting

– light brown sugar – granulated sugar – eggs – flour – cinnamon – carrots – orange – currants – pecans


1. In the bowl of a standing mixer, beat oil, eggs, and sugars.

2. Add flour, baking powder, baking soda, salt, and cinnamon.

3. Stir in carrots, extracts, zest, nuts, and currants.

4. Bake at 325 F for 30 – 35 minutes.

5. Beat cream cheese, butter, zest, and extract until smooth.

For the icing...

6. Frost cake between layers, as well as sides and top.

7. Decorate with chopped toasted pecans & enjoy.

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