Classic carrot cake

by

SERVES 12–16

Cake

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons ground cinnamon

½ teaspoon ground allspice or nutmeg

½ teaspoon kosher salt

4 large eggs

¾ cup vegetable oil

¾ cup sugar

1 cup firmly packed light brown sugar

½ cup buttermilk

3 cups peeled, shredded carrots

Cream Cheese Frosting

1 pound (16 ounces) cream cheese, room temperature

6 tablespoons unsalted butter, room temperature

1½ cups powdered sugar

1 teaspoon vanilla extract

1½ cups chopped walnuts, optional

Cake

Preheat oven to 350 F. Spray two 9-inch cake pans with nonstick spray; line bottoms with parchment paper. In a medium bowl, sift together flour, baking soda, baking powder, cinnamon, allspice and salt. In a large bowl, whisk together eggs, oil, sugar, brown sugar and buttermilk. Stir flour mixture into egg mixture until just combined—do not overmix. Fold in carrots and divide batter evenly between the prepared pans. Bake 35–40 minutes or until a cake tester comes out clean. Transfer to cooling rack and let cool in the pan for 15 minutes. Invert the layers onto the cooling racks and let cool completely.

Frosting

In the bowl of a stand mixer, combine cream cheese and butter on medium-high until smooth. Reduce speed to low and add powdered sugar and vanilla extract until well blended.

Assembly

Place a rack inside a sheet pan lined with parchment paper. Invert one cake layer onto a cardboard cake round covered in foil. Remove parchment paper and place on rack in sheet pan. Spread 1½ cups of frosting over the top. Invert second cake layer on top of first. Remove parchment and spread remaining frosting over tops and sides of cake. Finish on top with walnuts. Place cake on serving plate, cover with a dome and refrigerate. Let rest at room temperature 2 hours before serving.

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