Carrot Cake with Cream Cheese Frosting

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 4 large eggs
• 1 1/4 cups vegetable oil
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 tsp vanilla extract
• 3 cups finely grated carrots (about 1 lb)
• 1 cup chopped walnuts, plus more for the top
• For the frosting: 12 oz cream cheese, softened
• 1/2 cup (1 stick) butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• pinch of salt

Steps

1. Heat the oven to 350°F. Grease two 8- or 9-inch round cake pans and line the bottoms with parchment.
2. Whisk the flour, baking powder, baking soda, salt and spices.
3. In a large bowl, whisk the eggs, oil, both sugars and vanilla until smooth. Stir in the dry ingredients, then fold in the carrots and walnuts.
4. Divide between the pans and bake 30 to 35 minutes, until a toothpick comes out clean. Cool 10 minutes in the pans, then turn out onto a rack to cool completely.
5. Beat the cream cheese and butter until smooth, then beat in the powdered sugar, vanilla and salt.
6. Spread frosting between the layers and over the top (and sides if you like). Sprinkle with walnuts. Chill 30 minutes before slicing.

TipGrate the carrots on the small holes of a box grater so they melt into the crumb.