Carrot Cake with Cream Cheese Frosting

Ingredients:

For the cake:

• 1 1/2 cups all-purpose flour (190g)
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 cup butter, softened (113g)
• 1/2 cup sugar (100g)
• 1/2 cup brown sugar (110g)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup shredded carrots (120g)

For the cream cheese frosting:

• 8 ounces cream cheese, softened (225g)
• 4 tablespoons butter, softened (56g)
• 1 teaspoon vanilla extract
• 4 cups powdered sugar (480g)
• 16 Carrot Gummies

Directions:

1. Preheat oven to 350°F and line an 8×8-inch baking dish with parchment paper or spray with nonstick cooking spray.
2. In a medium mixing bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger, and nutmeg.
3. In a separate mixing bowl, beat the butter, sugar, and brown sugar on medium speed until light and fluffy.
4. Add the eggs and vanilla extract, beating until just combined.
5. Gradually add half of the dry flour mixture, beating until incorporated. Then add the remaining dry ingredients and mix until just combined-avoid over-mixing to keep the cake light.
6. Fold in the shredded carrots gently.
7. Pour the batter into the prepared baking dish and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely before frosting.

1. After the cake has completely cooled, add the softened cream cheese, butter, and vanilla to a medium mixing bowl and beat on medium speed until combined.
2. Add one cup of powdered sugar and beat until just combined. Then add another cup of powdered sugar and beat until combined, continuing to add one cup at a time and beating between each until creamy.
3. Spread the frosting evenly over the entire cake and cut into 16 slices.
4. Decorate the top of each cake bar with a carrot using our carrot gummies.