Ingredients:
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup butter, softened
½ cup sugar
½ cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup shredded carrots
For the Cream Cheese Frosting:
8 ounces cream cheese, softened
4 tablespoons butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
Directions:
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger, and nutmeg.
In a separate large bowl, beat the butter, sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually mix the dry ingredients into the wet ingredients, stirring just until combined.
Fold in the shredded carrots, ensuring they are evenly distributed throughout the batter.
Spread the batter evenly into the prepared pan.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
To make the frosting, beat the cream cheese, butter, and vanilla extract until smooth.
Gradually add powdered sugar, mixing until the frosting is creamy.
Spread the frosting over the cooled cake, slice into bars, and serve.
Servings: 12-16
