Easy Carrot Cake
Sweeten up with some simple carrot cake, adapted from Bon Appetit.
For Cake:
  • 8 oz cream cheese 
  • ¾ cup vegetable oil, plus more for pan
  • 2¼ cups all-purpose flour
  • 2 tsp. baking powder
  • ¾ tsp. baking soda
  • 2 tsp. ground cinnamon, plus more for dusting
  • 1 tsp. salt, divided
  • ¾ lb. carrots
  • 2 tsp. fresh minced ginger
  • 1.5 cups sugar
  • 2 large eggs
  • 3 tsp. vanilla extract, divided

For Frosting:

  • 8 oz. cream cheese
  • ¼ cup sugar
  • 1 tsp. vanilla
  • Pinch of salt to bowl
  1. Preheat oven to 350°F with rack in middle position. Grease a loaf pan or similar volume equivalent (brownie pan, cake pan, or muffin tin).
  2. Whisk flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
  3. Coarsely grate carrots and add to bowl with dry ingredients. Add fresh ginger.
  4. In another bowl, add 8oz of softened cream cheese and 1½ cups sugar. Mix together until smooth. Add 2 eggs and stir until cohesive, then add vegetable oil and vanilla extract.
  5. Add dry ingredients to wet ingredients and combine, then add to pan, leaving 1/2" of room above batter.
  6. Bake for about an hour and a half, or until tester comes out clean. (Start testing early if using a smaller pan.) Let cool for 20 minutes, then turn out onto a wire rack to cool completely.
  7. For frosting: add 8 oz. cream cheese, ¼ cup sugar, 1 tsp. vanilla, and a pinch of salt to bowl. Mix with spatula until frosting is smooth and shiny. Cover and refrigerate while cake cools, then frost.