Carrot Cake

Cake

• 2 cups All-purpose flour
• 1 1/2 tsp Baking soda
• 1/2 tsp Baking powder
• 2 tsp Ground cinnamon
• 3/4 tsp Salt
• 1 cup Neutral oil
• 1 cup Granulated sugar
• 1/2 cup Brown sugar, packed
• 4 Eggs
• 3 cups Carrots, finely grated, fresh — about 4 medium carrots
• 3/4 cup Walnuts, chopped

Frosting

• 12 oz Cream cheese, softened
• 1/2 cup Butter, softened
• 3 cups Icing (powdered) sugar
• 1 1/2 tsp Vanilla extract

Prep

1. Heat the oven to 175°C (350°F) and grease and line two 9-inch cake pans.

Cake

1. Whisk the flour, baking soda, baking powder, cinnamon, and salt together.
2. Whisk the oil and both sugars together, then whisk in the eggs one at a time.
3. 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

1. Divide between the pans and bake until a skewer comes out clean.

Cool

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

Frost

1. Beat the cream cheese and butter until smooth, then beat in the icing sugar and vanilla until fluffy. Frost the cooled layers.