Classic Carrot Cake with Cream Cheese Frosting

Ingredients

• 2 cups all purpose flour
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 4 large eggs, room temperature
• 1 1/4 cups vegetable oil
• 3 cups grated carrots (about 4-5 carrots)
• 1 cup chopped walnuts
• 16 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 1/2 teaspoons vanilla extract

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt until well combined.

3. 3

   In a large bowl, whisk the eggs until lightly beaten. Add the vegetable oil and vanilla extract, whisking until fully incorporated.

4. 4

   Gradually add the dry ingredients to the wet ingredients, stirring with a spatula just until combined. Do not overmix.

5. 5

   Fold in the grated carrots and chopped walnuts until evenly distributed throughout the batter.

6. 6

   Divide the batter evenly between the prepared cake pans. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.

7. 7

   Remove from the oven and let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

8. 8

   To make the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.

9. 9

   Gradually add the powdered sugar, one cup at a time, beating on low speed until combined. Add the vanilla extract and beat on high speed for 2-3 minutes until fluffy.

10. 10

    Frost the cooled cake layers, stacking them and covering the top and sides with the remaining frosting. Slice and serve throughout the week.