Purple Carrot Cake

Name: Purple Carrot Cake
Ingredients: FOR THE CAKE:; 1-1/2 cup Oil; 1 cup Sugar; 1/2 cups Brown Sugar; 4 whole Eggs; 2 cups Flour; 2 teaspoons Baking Soda; 2 teaspoons Baking Powder; 2 teaspoons Cinnamon; 1 teaspoon Salt; 3 cups Finely Shredded Carrots; 1 cup Chopped Nuts (optional); FOR THE FROSTING:; 8 ounces, weight Unsalted Butter, Softened; 8 ounces, weight Cream Cheese, Softened; 4 cups Powdered Sugar; 2 teaspoons Vanilla Extract

17 ingredients

3 steps

Ingredients

FOR THE CAKE:
1-1/2 cup Oil
1 cup Sugar
1/2 cups Brown Sugar
4 whole Eggs
2 cups Flour
2 teaspoons Baking Soda
2 teaspoons Baking Powder
2 teaspoons Cinnamon
1 teaspoon Salt
3 cups Finely Shredded Carrots
1 cup Chopped Nuts (optional)
FOR THE FROSTING:
8 ounces, weight Unsalted Butter, Softened
8 ounces, weight Cream Cheese, Softened
4 cups Powdered Sugar
2 teaspoons Vanilla Extract

Directions

1

For the cake: Combine oil and sugars, beating until well blended. Add eggs, one at a time, mixing well. Sift dry ingredients together and add to batter gradually. Beat until smooth. Add carrots and nuts. Beat 30 seconds. Pour into 2 greased 9-inch round pans and bake for 45 minutes at 300°F, or until a a toothpick comes out clean. Cool.
2

For the frosting: Cream the cream cheese and butter together until fluffy. Turn mixer to low and beat in powdered sugar. Add vanilla. Beat on high for 5 minutes.
3

I like a lot of frosting on my cakes, so I frost them generously.