- 1 1/2 cups grated carrots
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
For Coating:
- 8 ounces semi-sweet chocolate, chopped
- 1 tablespoon vegetable shortening or coconut oil (optional, for thinning chocolate)
Instructions:
- Prepare Carrot Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan and set aside.
- In a large mixing bowl, whisk together the grated carrots, flour, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, cinnamon, nutmeg, ginger, salt, baking soda, and baking powder until well combined.
- Pour the batter into the prepared baking pan and
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