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Ingredients
For the Cake
* 1 cup all purpose flour
* 1/2 cup granulated sugar
* 1/3 cup brown sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* 1/4 teaspoon cloves
* 1 cup shredded carrots
* 2/3 cup buttermilk at room temperature
* 1/3 cup vegetable oil
* 2 eggs at room temperature
For the Frosting
* 1/3 cup unsalted butter at room temperature
* 1 cup powdered sugar
* 1/3 cup cream cheese cold from the fridge
* 1/2 teaspoon vanilla extract

Instructions
For the Cake
* Preheat your oven to 350 degrees Fahrenheit and prepare a square cake pan (8-inch square or 9-inch square) by greasing it with butter or baking spray and lining it with parchment paper. Set it aside.
* Add the flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg and cloves to a large mixing bowl and whisk together until combined.
* Add the shredded carrots to the dry ingredients and mix together.
* Measure the buttermilk and oil into a liquid measuring cup and then add the eggs. Whisk them together well with a fork until combined.
* Add the buttermilk mixture to the dry ingredients and mix together by hand with a silicone spatula just until the mixture is smooth and no lumps remain.
* Pour the batter into the prepared baking pan and bake for about 35-38 minutes at 350 degrees Fahrenheit. To see if the cake is done, insert a toothpick into the centre. If it comes out clean, the cake is done.
* Place the cake pan on a wire rack to cool completely.

For the Frosting
* Add the butter to a mixing bowl and mix on high speed with a hand mixer until pale in colour (2-3 minutes).
* Add the powdered sugar and mix well until combined, scraping down the sides of the bowl.
* Add the cold cream cheese and mix well to combine, just until the mixture is creamy and smooth. Mix in the vanilla.
* Be sure to frost the cake after the cake has cooled completely. Adding frosting to a hot cake will cause the frosting to melt.
* Add the frosting on top of the cake and use an offset spatula to push the frosting out to the edges of the cake, smoothing out the top.
* Slice and serve immediately or store in an airtight container in the fridge until ready to serve.


🥣 KITCHEN TOOLS USED IN THIS RECIPE:
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Square Cake Pan: [ Ссылка ]
Angled Icing Spatula: [ Ссылка ]

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Springform Cake Tin: [ Ссылка ]
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