Classic Carrot Cake with Cream Cheese Frosting

Instructions

1. 1

   Preheat your oven to 350°F (177°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1½ teaspoons of cinnamon, ½ teaspoon of nutmeg, ½ teaspoon of ginger, and ½ teaspoon of salt until well combined.

2. 2

   In a large mixing bowl, whisk together 4 large eggs, 1 cup of granulated sugar, ½ cup of packed brown sugar, 1 cup of vegetable oil, and 2 teaspoons of pure vanilla extract until smooth and well combined.

3. 3

   Fold the flour mixture into the wet ingredients until just incorporated. Then, gently fold in 3 cups of finely grated carrots and 1 cup of chopped walnuts until evenly distributed throughout the batter.

4. 4

   Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30–35 minutes, or until the cakes spring back when lightly pressed in the center and a toothpick inserted into the center comes out clean.

5. 5

   Remove the cakes from the oven and allow them to cool in the pans for 15 minutes. Then, invert the cakes onto wire racks to cool completely before frosting.

6. 6

   In a stand mixer, beat together 16 oz of room temperature full-fat cream cheese and ½ cup of room temperature unsalted butter until completely smooth and fluffy, about 3 minutes. Gradually add 3 cups of powdered sugar, one cup at a time, mixing on low speed before increasing to medium until fully combined.

7. 7

   Add 1 teaspoon of vanilla extract and a pinch of salt to the frosting, beating until silky and spreadable. If the frosting is too soft, chill it for 20 minutes before using. Once the cakes are completely cool, place one layer on a serving plate, spread about 1 cup of frosting over the top, then place the second layer on top and frost the top and sides. Garnish with extra walnuts if desired, and refrigerate for at least 30 minutes before slicing.