Simple Carrot Cake

For the cake:
Preheat oven to 350 F.

In a mixing bowl using an electric mixer on medium speed, mix the sugar, oils, eggs and vanilla for 2 minutes.

Whisk the flour, salt, baking soda, baking powder, and cinnamon together in a medium bowl.

Add the dry ingredients into the wet ingredients, and then mix on low speed just until incorporated. Very finely chop the shredded carrots and then mix them into the cake batter using a silicone spatula.

Grease and flour a bundt pan, and pour the cake batter into the pan, lightly tapping it on the counter to get rid of any air bubbles. Bake the cake for 1 hour.

Take the cake out of the oven and allow it to cool for 10 minutes before flipping it out of the pan onto a serving plate or cake stand. Allow the cake to cool completely before icing.

For the icing:
In a mixing bowl using an electric mixer, cream the butter, cream cheese, and lemon zest for 2 minutes on medium speed. Add the vanilla and continue to cream for 1 minute. Decrease the speed to low, slowly add the sugar 1/2 cup at a time, and mix for an additional 2 minutes. Frost cooled cake using your preferred method.

Tips:
1. Make sure to grease and flour your bundt pan, to prevent the cake from sticking to the pan. If your cake does stick, it will be fairly easy to piece back together, and the icing will hide any faults.
2. Make sure to cover and refrigerate the cake if you don’t consume it the first day after you bake it.
3. Add raisins or chocolate chips to the cake batter if desired.
4. Press toasted chopped walnuts or pecans into the icing.