Carrot Cake

I just had a hankering for carrot cake one day, and then You Suck At Cooking came out with a recipe. I wanted to tweak a few things and I'm not sure I'm done tweaking, but the first try turned out pretty good!

Batter Ingredients:

• 1 ¾ cup flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• ½ tsp cinnamon
• ½ tsp nutmeg
• 4 eggs
• 1 cup vegetable oil
• 1 cup sugar
• 1 tsp vanilla extract
• 2 cups finely shredded carrots (about 4 large carrots)
• 1 cup pecan pieces
• 1 cup dried cranberries
  

Frosting Ingredients:

• 1 brick (8 oz) cream cheese softened to room temp
• 2 cups powdered sugar
• 2 tsp vanilla extract
• ¼ tsp salt

Directions for batter:

1. Combine flour, baking powder, baking soda, nutmeg, and cinnamon in a mixing bowl.
2. In another bowl, beat the eggs and add in the oil. Whisk until fully combined, it will look frothy with no separation. Next add the sugar and vanilla.
3. Pour the wet ingredients in with the dry ingredients and combine.
4. Add the carrots, cranberries, and pecans and mix thoroughly.
5. Grease your baking pan and pour the batter in.
6. Preheat oven to 350 degrees and bake 45 minutes (smaller, thinner cake) to 1 hour 10 minutes (larger, thicker cake). Test with fork or toothpick.
7. Allow cake to cool in the pan for 10-15 minutes before removing from the pan to cool.
   

Directions for frosting:

1. Cream the cream cheese in a bowl and slowly add all frosting ingredients until finished.
2. Use a spatula to apply the frosting all over the cake. Best when fully chilled.

Adjusted from You Suck at Cooking’s Youtube Channel