Carrot Cake With Cream Cheese Frosting

• FOR THE CAKE:
• 1 cup Butter, Softened
• 1/4 cups Oil
• 1 cup Brown Sugar
• 1 cup White Sugar
• 3 whole Eggs
• 1 Tablespoon Vanilla
• 2-1/2 cups Flour
• 2 teaspoons Cinnamon
• 2 teaspoons Baking Soda
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1/4 teaspoons Nutmeg
• 3 cups Shredded Carrots
• FOR THE CREAM CHEESE FROSTING:
• 1 cup Butter, Room Temperature
• 8 ounces, weight Cream Cheese, Room Temperature
• 1-1/2 teaspoon Vanilla Paste
• 4 cups Confectioners Sugar
• 1 Tablespoon Milk

1. For the cake:
2. Preheat the oven to 350 F. Prepare three 8" round cake pans (or two 9" pans) by layering the bottom of the pans with circles of parchment paper and baking spray.
3. In the bowl of a mixer, cream the butter, oil and sugars. Add the eggs and vanilla and combine well. Set aside.
4. In a separate bowl, combine the dry ingredients (flour through nutmeg). Add the dry ingredients into the creamed mixture and mix to combine.
5. Add the carrots and beat until you have a well mixed batter. Evenly divide the batter between the three (or two) cake pans.
6. Bake them at 350 F for about 25 minutes or until a toothpick inserted into the middle comes out clean.
7. Let the cake layers cool on a cooling rack.
8. While the cake is cooling, make the frosting:
9. Beat all of the frosting ingredients in a bowl with a hand mixer until completely combined and light and fluffy.
10. When the cake is completely cool, frost the cake, adding frosting to each layer before adding the next cake round.
11. Garnish with berries or pansies!

cake, butter, ubc, brown sugar, white sugar, eggs, vanilla, flour, cinnamon, baking soda, baking powder, salt, ubc, carrots, cream cheese, butter, weight cream cheese, vanilla paste, confectioners sugar, milk

Taken from tastykitchen.com/recipes/desserts/carrot-cake-with-cream-cheese-frosting-6/ (may not work)