Quick and Easy Carrot Cake

1. PREPARE THE CAKE PANS

   Grease two 9-inch round cake pans with butter or non-stick spray. Line the bottoms with parchment paper for easy removal. Lightly flour the sides to prevent sticking.

   Tip: Use a light dusting of flour to ensure even coverage without clumping.
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1. GRATE THE CARROTS

   Peel and finely grate 3 cups of carrots. Ensure the shreds are even for a consistent texture in the cake. Avoid pre-shredded carrots, as they are too dry.

   
   Tip: Use a box grater or food processor for quick and even grating.
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1. MIX DRY INGREDIENTS

   In a large bowl, whisk 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg and a pinch of salt.

   
   Tip: Sifting the dry ingredients helps prevent lumps and ensures an even spice distribution.
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1. BEAT THE WET INGREDIENTS

   In another bowl, beat 1 cup of vegetable oil, 1 cup of granulated sugar, ½ cup of brown sugar and 4 eggs until smooth and creamy. Stir in 2 teaspoons of vanilla extract.

   
   Tip: Whisking the eggs well helps create a light and fluffy cake texture.
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1. COMBINE THE BATTER

   Gradually fold the dry ingredients into the wet mixture, stirring gently. Avoid overmixing to keep the cake soft. Once combined, fold in the grated carrots and ½ cup of chopped nuts (if using)

   
   Tip: Use a spatula to fold in the carrots gently to avoid deflating the batter.
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1. BAKE THE CAKE

   Preheat the oven to 175°C. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

   
   Tip: Rotate the pans halfway through baking for even cooking.
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1. COOL THE CAKE

   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before frosting.

   Tip: Letting the cakes cool completely prevents the frosting from melting.
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1. PREPARE THE CREAM CHEESE FROSTING

   In a mixing bowl, beat 225g of cream cheese, ½ cup of unsalted butter, 2 cups of powdered sugar and 1 teaspoon of vanilla extract until smooth and fluffy.

   
   Tip: Use room-temperature ingredients for a smooth, lump-free frosting.
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1. ASSEMBLE THE CAKE

   Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second cake layer over it and frost the top and sides evenly.

   Tip: Chill the cake for 15 minutes before slicing for clean, neat cuts.
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1. SERVE

   Slice and serve the carrot cake. Store leftovers in an airtight container in the refrigerator for up to five days.

   Tip: For the best flavor, let the cake come to room temperature before serving.
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