Josh's Favorite Carrot Cake

Once upon a time there was a girl who prayed for a boy.....

My husband is a blessing to me and to anyone who spends time with him. He is kind, honest, upright, joyful and content. This is the cake I bake him to celebrate the joy he brings to life!

Carrot cake oozing cinnamon, nutmeg and ginger....

Celebrate someone special or just an ordinary day with this wonderful baked goodness!

Preheat your oven to 350 degrees

Set out butter and cream cheese to soften for icing

Ingredients:

3 eggs
2 cups unbleached sugar

1 1/3 cups light olive oil or grapeseed oil

1 tsp vanilla

2 1/2 cups unbleached flour
2 tsp baking soda

4-5 tsp cinnamon

2 tsp nutmeg

1 tsp ginger

1 1/2 tsp salt

1 pound grated carrots

For the frosting:

3/4 pound of room temperature cream cheese

2 sticks of room temperature unsalted butter

1 tsp vanilla

2 or 2 1/2 cups of powder sugar ( depending on your sweet tooth)

Beat the eggs until light and fluffy. Slowly beat in the sugar and oil. Mix for 2-3 minutes to really combine. With the mixer on low add the dry ingredients. Then the carrots. Divide into two round pans or one cake pan. Bake for 45 minutes then check the cake with a toothpick. Continue baking until toothpick comes out clean. Could take up to 55 minutes total.

Whip up all ingredients until the frosting is light, silky and smooth

With a long seraded bread knife, carefully slice the cakes across the middle. Stack and layer icing in between the layers. This step is not necessary but will add a more dramatic and elegant look to your cake.