Freshly chopped carrots pair with fragrant Madagascar Vanilla Extract and fresh ground Saigon Vietnamese Cinnamon in this classic comfort food. Extremely moist and flavorful, this fluffy cake is topped with fresh whipped cream cheese icing. 

Saigon Vietnamese Cinnamon Ground, Pure Vanilla Extract - 100%

• 4 eggs
• 1 1/4 cup vegetable oil
• 2 cups sugar
• 2 teaspoon Madagascar Vanilla Extract
• 1 cup all-purpose flour
• 1 cup cake flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons Saigon Vietnamese Cinnamon
• 3 cups grated carrots (about six carrots)
• 8 oz softened cream cheese
• 1/2 cup softened butter
• 2 cups confectioner’s sugar
• 1 teaspoon Madagascar Vanilla Extract

Add the eggs to a mixing bowl and start mixing on low. Slowly add the vegetable oil, sugar and vanilla. Scrape down sides of bowl. 

In a separate bowl, sift together the flours, baking powder, baking soda, salt and cinnamon. Slowly pour into the wet ingredients, mixing on low. Scrape down sides of bowl, and mix on low for 5 minutes in a stand mixer, 10 minutes in a hand-held mixer. 

Add the carrots at this point by hand. Mix well. Pour into a greased 9x13” baking dish. Bake at 350 degrees for 40-45 minutes, or until a cake tester comes out clean.  

Cool completely on a cooling rack before icing; for at least an hour or so. 

Cream the cream cheese, butter and vanilla together in a medium size bowl until combined. Slather on top of the cooled cake, being careful not to rough up the top of the cake. Serve immediately. Store covered in the fridge for up to 3 days. 

Serves 10-12