Carrot Cake
Cooking Instructions
- 1
Position a rack in the middle of the oven. Preheat the oven to 350°F (176°C).
- 2
Grease two 9-inch round cake pans, line the bottom with parchment paper, and then grease the top. Or grease and flour the bottom and sides of both pans.
- 3
Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
- 4
In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
- 5
Add the eggs, one at a time, whisking after each one.
- 6
Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
- 7
Stir in the carrots, and nuts.
- 8
Divide the cake batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
- 9
Cool the cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
- 10
Frosting the Cake
- 11
In a large bowl, beat the cream cheese with a handheld mixer on medium speed until smooth and creamy, about 1 minute.
- 12
Beat in the powdered sugar and cornstarch. I like sifting the powdered sugar and cornstarch over the cream cheese to remove lumps. If you do not have a fine mesh sieve, beat in the cornstarch and powdered sugar a 1/4 cup at a time until combined.
- 13
Pour in the heavy cream. Beat on medium speed for 2 to 3 minutes or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
- 14
When the cake layers are completely cool, frost the top of one cake layer and place the second cake layer on top.
- 15
Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.
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