Classic Carrot Cake

Ingredients

Instructions

0 of 6 steps complete

1. 1Heat oven to 350°F (175°C). Grease two 9-inch round cake pans and line their bases with parchment. Whisk flour, baking soda, cinnamon, ginger, nutmeg and salt together.
2. 2In a large bowl whisk eggs, both sugars, oil and 1 teaspoon vanilla until smooth. Fold in the dry ingredients just until no dry flour remains, then fold in carrots and optional walnuts.
3. 3Divide batter evenly between pans. Bake for 30–40 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs, not wet batter.
4. 4Cool in pans for 15 minutes, then turn out onto racks and remove parchment. Cool completely, about 1–2 hours, before frosting.
5. 5Beat cream cheese and butter until smooth. Gradually beat in powdered sugar and remaining vanilla. Place one layer on a plate, spread about one-third of the frosting over it, add the second layer and frost the top and sides.
6. 6Refrigerate the frosted cake, covered, for up to 4 days. Take out individual portions 20 minutes before serving; do not leave cream cheese frosting at room temperature for more than 2 hours.