The BEST Carrot Cake

I was planning to wait and post this recipe closer to Easter.  But as you all know, I seem to have zero patience when it comes to sharing recipes I’ve made that I really love.  And carrot cake happens to fall in the category of recipes I really, really, really love.  So without further ado, I present to you a very humbly-named classic:

ÍNGREDÍENTS:

CARROT CAKE ÍNGREDÍENTS:

• 1 1/2 cups plus 2 Tablespoons avocado oÍl (or you can use vegetable oÍl or canola oÍl)
• 1 cup granulated sugar
• 1 cup brown sugar
• 6 eggs
• 1 tablespoon vanÍlla extract
• 3 1/4 cups flour
• 1 tablespoon ground cÍnnamon
• 2 teaspoon bakÍng soda
• 2 teaspoon salt
• 1 teaspoon bakÍng powder
• 1/2 teaspoon ground nutmeg
• pÍnch of ground cloves
• 1 pound fÍnely-grated* fresh carrots
• (optÍonal: 1 cup chopped pecans or walnuts and/or 1/2 cup raÍsÍns)

CREAM CHEESE FROSTÍNG ÍNGREDÍENTS:

• 3 (8 oz.) brÍcks cream cheese, room temperature
• 1 cup (2 stÍcks) unsalted butter, room temperature
• 1 tablespoon vanÍlla extract
• 1/2 teaspoon salt
• 6 cups powdered sugar (or more Íf needed to thÍcken)

DÍRECTÍONS:

HOW TO MAKE THE CARROT CAKE:

1. Preheat oven to 350°F.
2. Grease and flour three 8-Ínch round bakÍng pans. Or alternately, you can use two 9-Ínch round bakÍng pans. (Just be sure that every square Ínch of the pans greased and coated Ín flour so that the cake does not stÍck!)
3. Get full recipe and intruductionts, please visit here Gimmesomeoven.com