MAY NG

INGREDIENTS:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon fine sea salt
• 1 ½ teaspoons ground cinnamon
• 1 ¼ cups vegetable oil
• 1 cup granulated sugar
• 1 cup lightly packed brown sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 3 cups grated peeled carrots

FROSTING:

• 8 ounces cream cheese (softened)
• 2 teaspoons cornstarch
• 1 ¼ cups powdered sugar
• ⅓ cup heavy cream
• pecans or walnuts (optional)

INSTRUCTIONS:

1. Preheat the oven to 350°F.
2. Grease two cake pans and line the bottom with parchment paper.
3. Mix flour, baking soda, salt, and cinnamon in a medium bowl until well blended.
4. In a separate bowl mix the oil, granulated sugar, brown sugar and vanilla.
5. Add room temperature eggs, one at a time, whisking after each one.
6. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts. Gently stir until blended and batter is smooth.
7. Stir in the carrots
8. Divide the cake batter between the prepared cake pans.
9. Bake for 35 to 45 minutes, until the tops of the cake layers are springy.
10. In a large bowl beat the cream cheese with a mixer on medium until smooth, about 1 minute.
11. Mix in the powdered sugar and cornstarch, in three parts.
12. Pour in the heavy cream, mixing on medium speed until the frosting is creamy, about 3 minutes. Chill covered until ready to frost the cake.
13. Cool the cakes completely before frosting.
14. Finish with a handful of nuts on top.