Classic Carrot Cake

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/4 cups vegetable oil
• 1 1/2 cups granulated sugar
• 1/2 cup packed brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups finely grated carrots (about 5-6 medium)
• 1 cup chopped walnuts, plus more for garnish
• 16 ounces cream cheese, softened
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar

Instructions

1. Heat the oven to 350F and grease and line three 8-inch round cake pans with parchment paper.
2. Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl.
3. In another bowl, whisk the vegetable oil, granulated sugar, and brown sugar until combined, then whisk in the eggs one at a time, followed by the vanilla.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined, with no dry streaks remaining.
5. Fold in the grated carrots and chopped walnuts until evenly distributed throughout the thick batter.
6. Divide the batter evenly among the three prepared pans and smooth the tops.
7. Bake for 28 to 35 minutes, until a toothpick inserted in the center comes out clean and the cakes spring back when lightly pressed.
8. Cool the cakes in their pans on a wire rack for 15 minutes, then turn out onto the rack, peel off the parchment, and cool completely, about 1 hour.
9. For the frosting, beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes.
10. Gradually add the powdered sugar, 1 cup at a time, beating on low speed until incorporated, then increase to medium-high and beat 2 minutes until light and fluffy.
11. Place one cake layer on a serving plate and spread with about 3/4 cup of frosting. Repeat with the second layer, then top with the third layer.
12. Frost the top and sides of the entire cake with the remaining frosting, using an offset spatula to smooth it, and press extra chopped walnuts onto the sides or top for garnish.

Nutrition

Calories	620
Protein	7 g
Fat	34 g
Carbs	74 g
Fiber	2 g
Sodium	380 mg

Estimated per serving