Carrot Cake with Cream Cheese Frosting

Name: Carrot Cake with Cream Cheese Frosting
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 14 servings
Ingredients: 2 1/2 cup all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; 1 tsp salt; 2 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 4 large eggs, room temperature; 1 1/4 cup vegetable oil; 1 cup granulated sugar; 1 cup packed light brown sugar; 2 tsp vanilla extract; 3 cup finely grated carrots (about 1 lb); 1 cup walnuts, toasted and chopped, plus more for topping; 16 oz cream cheese (two 8-oz blocks), softened; 1/2 cup unsalted butter (1 stick), softened; 4 cup powdered sugar; 2 tsp vanilla extract; 1 pinch salt

by Bea Bakes

Desserts · Serves 14 · Prep 45 min · Cook 35 min · Total 1 hr 20 min

A moist, warmly spiced layer cake full of carrots and toasted walnuts, under a thick coat of tangy cream cheese frosting. Grate the carrots finely so they melt into the crumb. It keeps well for days in the fridge and tastes even better on day two.

Ingredients

The Cake

2 1/2 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
4 large eggs, room temperature
1 1/4 cup vegetable oil
1 cup granulated sugar
1 cup packed light brown sugar
2 tsp vanilla extract
3 cup finely grated carrots (about 1 lb)
1 cup walnuts, toasted and chopped, plus more for topping

The Frosting

16 oz cream cheese (two 8-oz blocks), softened
1/2 cup unsalted butter (1 stick), softened
4 cup powdered sugar
2 tsp vanilla extract
1 pinch salt

Steps

The Cake

Heat the oven to 350°F. Grease two 9-inch round cake pans, line the bottoms with parchment and grease the parchment.
Whisk the flour, baking powder, baking soda, salt and spices in a bowl.
In a large bowl, whisk the eggs, oil, both sugars and vanilla until smooth and slightly thickened, about 1 minute. Stir in the flour mixture until just combined, then fold in the carrots and walnuts.
Divide between the pans and bake until a toothpick in the center comes out clean and the tops spring back when pressed, 30 to 35 minutes. Cool in the pans 15 minutes, then turn out onto a rack and cool completely.

The Frosting

Beat the cream cheese and butter until smooth, about 2 minutes. On low speed add the powdered sugar a cup at a time, then the vanilla and salt, and beat on medium until fluffy, 1 to 2 minutes. Do not overbeat or it will turn runny.
Set one layer on a plate and spread with about 1 cup frosting. Top with the second layer, then cover the top and sides with the rest. Sprinkle chopped walnuts on top. Chill 30 minutes before slicing, and store leftovers in the fridge.

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