My debut cookbook is officially out now! Order with the link in my bio or search for Maxi’s Kitchen wherever you like to buy books. Cake:▪️1+1/2 Cups All-Purpose Flour▪️1 tsp Baking Soda▪️1 tsp Baking Powder▪️1/2 tsp Kosher Salt▪️1+3/4 tsp Cinnamon▪️3/4 tsp Ground Ginger▪️1/4 tsp Nutmeg▪️1 Small Pinch Ground Cloves▪️3/4 Cup Dark Brown Sugar▪️1/4 Cup Granulated Sugar▪️1+1/2 Cups Finely Grated Carrots (7 oz.)▪️3/4 Cup Vegetable Oil (or other neutral oil)▪️2 Large Eggs▪️1/2 Cup Buttermilk▪️1 tsp Vanilla Extract▪️1/2 Cup Chopped Walnuts▪️ Cream Cheese Frosting:▪️1 x 8 oz. Block Cream Cheese, slightly softened▪️1/4 Cup Butter, slightly softened▪️1/2 tsp Vanilla Extract▪️1 Cup Powdered Sugar▪️ Decorations:▪️1 Small Carrot▪️Fresh Dill▪️ 1️⃣ Preheat the oven to 350F and line a 9x9-inch (or 8x8-inch) baking dish with parchment. 2️⃣ In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. 3️⃣ In another bowl, whisk the dark brown sugar, granulated sugar, grated carrots, oil, eggs, buttermilk, and vanilla until well combined. 4️⃣ Pour the wet ingredients into the dry and mix until just combined. Fold in the walnuts. 5️⃣ Pour into the prepared pan and bake for 25-30 mins, or until a toothpick inserted in the center comes out clean. (If using an 8x8-inch pan, bake for 30-35 mins or longer if needed depending on your oven.) 6️⃣ Let cool in the pan for 15 mins. Invert the cake onto a plate, then remove the parchment and let cool completely before frosting. 7️⃣ With a hand mixer or stand mixer, whip the cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. (If the frosting feels loose, refrigerate it for 10 mins to help it firm up.) Spread over the cooled cake. 8️⃣ For decorating, use a knife to cut mini carrot shapes out of a larger carrot. Arrange them in 3 rows of 3 on top of the cake, then place a small sprig of dill at the top of each to resemble carrot greens. Slice into 9 pieces and enjoy! STORAGE: Cover and refrigerate for up to 5 days. Let sit at room temp for 20–30 mins before serving, or enjoy it cold. ⏲ 15 min prep time / 45 min total time Serves 9
