Best Carrot Cake

 

INGREDIENTS

CARROT CAKE

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

4 large eggs

1 1/3 cups vegetable oil or canola oil

1 1/2 cups brown sugar

1/2 cup white sugar

2 teaspoons vanilla extract

3 cups grated carrots

1 3/4 cup chopped pecans

CREAM CHEESE FROSTING

1/2 cup butter softened

1 box (8 ounces) cream cheese softened

1/4 teaspoon salt

1 teaspoon vanilla extract

4 cups powdered sugar

DIRECTIONS

Preheat the oven to 350 degrees.  Grease and flour 2 round cake pans thoroughly.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In a large bowl, whisk together eggs, oil, brown sugar, sugar, and vanilla.  Using a spoon, stir the flour mixture into the wet ingredients in three intervals; just until incorporated.  Stir in the carrots and 3/4 cup chopped pecans just until mixed. Divide evenly between pans.  Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Cool pans on cooling racks for 30 minutes prior to inverting.  Cool completely before frosting.

In a stand mixer on medium, using the paddle attachment, beat the butter and cream cheese until smooth, creamy, and lump-free.  Add salt and vanilla extract while continuing to beat, scraping down the beater and sides of the bowl.  Add powdered sugar 1 cup at a time while beating; scraping down the beater, and bowl a couple more times.

Place one of the cooled baked cake layers on a cake stand.  Use a little short of 3/4 cup of frosting on the bottom layer and spread evenly. Now add the second layer and spread about 1 cup on the top. Use about 1 cup on the sides and reserve the rest for piping the edge if desired.