Carrot Cake With Cinnamon Cream Cheese Frosting

Prep time

20 min

Cook time

30-40 min

Servings

8-12 slices

Difficulty

easy

1 cup vegetable oil
1 (3.5 oz.) tub Epicurean Butter Cinnamon & Brown Sugar Flavored Butter, melted and cooled
1 cup sugar
½ cup brown sugar
4 eggs
1 tsp. vanilla
2 cups unbleached all-purpose flour
½ tsp. kosher salt
2 tsp. baking soda
1 tsp. baking powder
3 cups grated carrots

Frosting

1 (3.5 oz.) tub Epicurean Butter Cinnamon & Brown Sugar Flavored Butter, softened
12 oz. cream cheese, softened
4 cups sifted powdered sugar
2 tsp. vanilla
pinch of salt
chopped and whole toasted pecans, for decorating

Cinnamon & Brown Sugar Butter

3.5 oz tub

$4.99

A moist and flavorful cake topped with incredibly creamy and delicious frosting. A true classic that’s easy to make!

Preheat oven to 325°F. Spray two 8-inch round pans with cooking spray and coat with granulated sugar.
In a large bowl, whisk oil, melted butter, and sugars.
Add eggs, one at a time, beating well after each addition. Stir in vanilla.
In a separate bowl, whisk together flour, salt, baking soda, and baking powder
Fold dry ingredients into wet mixture and stir to combine.
Stir in carrots.
Pour into prepared pans and bake for 30-40 minutes, until tops spring back and a tester inserted in the center of the cake comes out clean. Cool before frosting.
Make frosting. Use an electric mixer to beat Epicurean Butter Cinnamon & Brown Sugar Flavored Butter and cream cheese until light and fluffy, about 2 minutes. Gradually add powdered sugar, beating well after each addition. Add vanilla and salt.
Frost cooled cake and decorate with toasted nuts.

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