Thumper's Thistle-Patch Carrot Cake
Inspired by the spritely friend, this carrot cake is a celebration of fresh, earthy flavors and a hint of spice. It's moist, tender, and topped with a light, airy cream cheese frosting, reminiscent of a crisp morning in the meadow.
Directions
- 1
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9x13 inch baking pan, or two 9-inch round cake pans.
- 2
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
- 3
In a separate large bowl, combine the granulated sugar, vegetable oil, eggs, and 1 teaspoon vanilla extract. Whisk until well combined.
- 4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- 5
Fold in the grated carrots and chopped nuts (if using) until evenly distributed throughout the batter.
- 6
Pour the batter into the prepared baking pan(s). For a 9x13 inch pan, bake for 30-35 minutes, or for 9-inch round pans, bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- 7
Remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes before inverting it onto the rack to cool completely.
- 8
While the cake cools, prepare the cream cheese frosting: In a medium bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy.
- 9
Gradually add the sifted powdered sugar, 1/2 cup at a time, beating until smooth and creamy. Beat in 1 teaspoon vanilla extract.
- 10
Once the cake is completely cool, spread the cream cheese frosting evenly over the top and sides of the cake.
- 11
Refrigerate for at least 30 minutes before serving to allow the frosting to set.