Perfect Moist Carrot Cake Recipe

Time: 18 minutes
14 ingredients
Serves 16
Cake:

• 21/2 cups Carrots
• 3 Eggs
• 2 cups all-purpose flour
• 2 tsp Baking soda
• ½ cup Brown sugar
• 2 tsp Cinnamon
• 1/8 tsp Clove, ground
• 1cup Granulated sugar
• ¼ tsp Nutmeg
• ½ tsp Salt
• 2 tsp Vanilla extract
• 1 cup of Vegetable oil
• 1 cup Buttermilk
• Cream CheeseFrosting:
• 4 ounces unsalted butter, softened
• 4 ounces cream cheese, softened
• 2 cups Powdered sugar
• 1 tsp Vanilla extract

Carrot Cake:
In a large bowl, combine 1 cup buttermilk,1 cup oil, 21/2 cup carrots, 1 cup granulated and ½ cup brown sugars, 3 eggs, and vanilla, blending thoroughly.
In a large bowl mix thoroughly the dry ingredients and stir in the wet ingredients mixing well.

Pour into 3 buttered and floured 9-inch pans
Bake in preheated 350-degree oven 50 to 65 minutes or until cake is set and cooked through.

Cream Cheese Frosting:
In a bowl of an electric mixer, combine 4 oz cream cheese, butter, powdered sugar, 1 teaspoon vanilla.
Beat until smooth and of spreading consistency.
Frost cake.