Carrot Cake

with cream cheese frosting

Gather the cake ingredients - * Oil * Brown sugar * Eggs * Greek yogurt * Vanilla extract * Carrots * Flour * Baking powder * Baking soda * Cinnamon * Nutmeg * Ginger

In a medium bowl, whisk together the vegetable oil, brown sugar, eggs, yogurt, and vanilla.

Add the grated carrots and stir them into the wet ingredients.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.

Add the wet ingredients to the dry and mix just until combined - don't want to overmix.

Transfer the batter to your prepared pan and bake for 28-30 minutes, or  until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely on a wire rack before frosting.

Gather the frosting ingredients - * Cream cheese * Butter * Powdered sugar * Vanilla extract

- Add the softened cream cheese and butter to a large bowl.  Beat until well combined. – With the mixer on low speed, slowly add the powdered sugar and vanilla. – Turn the mixer to  medium-high speed and beat until the frosting is light and fluffy.

Spread the frosting over the cooled cake and top with chopped roasted pecans or a pinch of cinnamon, if desired.

Slice and enjoy! Store any leftovers in an airtight container in the fridge for up to three days.

Full recipe at