Carrot Cake

Steps

• Prep: Heat the oven to 175°C (350°F) and grease and line two 9-inch cake pans.
• Cake: Whisk the flour, baking soda, baking powder, cinnamon, and salt together.
• Cake: Whisk the oil and both sugars together, then whisk in the eggs one at a time.
• Cake: Fold the dry ingredients into the wet just until combined, then fold in the grated carrot and walnuts if using.

  Tip: Grate the carrots fresh, right before mixing — pre-shredded carrot from the store dries out on the surface and won't contribute the same moisture.

• Bake: Divide between the pans and bake until a skewer comes out clean.
  ⏱ Start 30 min timer
• Cool: Cool in the pans 10 minutes, then turn out onto a rack to cool completely.
  ⏱ Start 10 min timer
• Frost: Beat the cream cheese and butter until smooth, then beat in the icing sugar and vanilla until fluffy. Frost the cooled layers.