Classic Carrot Cake

Ingredients

• Cake:
• 2 cups (250 g) all-purpose flour
• 2 tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1¼ cups (300 ml) neutral oil
• 1 cup (200 g) granulated sugar
• 1 cup (200 g) packed light brown sugar
• 4 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 3 cups (300 g) finely grated carrots
• 1 cup (120 g) chopped walnuts or pecans
• Frosting:
• 230 g full-fat cream cheese, cold
• 115 g unsalted butter, softened
• 3 cups (360 g) powdered sugar, sifted
• 1 tsp pure vanilla extract

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans and line with parchment.

2. 2

   Whisk flour, baking soda, salt, cinnamon, and nutmeg in a bowl.

3. 3

   In a large bowl, whisk oil, both sugars, eggs, and vanilla until smooth.

4. 4

   Fold the dry ingredients into the wet until almost combined. Add the carrots and nuts and fold gently until just incorporated.

5. 5

   Divide between the prepared pans and smooth the tops.

6. 6

   Bake for 30–35 minutes, until a toothpick comes out clean.

7. 7

   Cool in the pans for 10 minutes, then turn out onto a rack to cool completely.

8. 8

   For the frosting: beat the cold cream cheese with the softened butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.

9. 9

   Frost the cooled layers and stack. Best served at room temperature, but keep leftovers in the fridge.