Carrot Cake with Cream Cheese Frosting

INGREDIENTS

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 1/2 tsp ground ginger
• pinch ground cloves
• 1 1/4 cup vegetable oil
• 1 cup dark brown sugar
• 1 cup granulated sugar
• 4 large eggs room temperature
• 1 1/2 tsp vanilla extract
• 3 cups grated carrots lightly packed, approx. 4 large carrots (300g shredded)

Cream Cheese Frosting:

• 1 cup unsalted butter room temperature
• 1 cup cream cheese full fat, chilled
• 4 cups powdered sugar sifted
• 1 tsp vanilla extract
• cornstarch or meringue powder optional, as needed

Assembly:

• edible flowers optional

INSTRUCTIONS 

Carrot Cake:

• Preheat oven to 350F. Grease and flour three 6″ cake rounds, line with parchment.
• In a medium bowl, combine flour, baking powder, baking soda, spices, and salt. Set aside.
• In the bowl of a stand mixer combine vegetable oil and sugars. Beat until well combined (2 mins). Add eggs one at a time, fully incorporating after each addition. Add vanilla.
• Add flour mixture in 3 parts. Fold in carrots.
• Spread batter evenly into prepared pans and bake for 55mins or until a toothpick inserted into the center comes out clean.
• Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely.

Cream Cheese Frosting:

• Using a stand mixer or hand mixer beat butter until pale and creamy. Reduce speed to low. Add powdered sugar 1 cup at a time and mix on low until well blended. Increase speed to medium and beat for 3 minutes.
• Add vanilla and continue to beat on medium for 1 minute.
• Slowly add chilled cream cheese one cube at a time (about 1 tablespoon at a time). Beat well until blended and ensure no lumps of cream cheese remain.
• If needed, add cornstarch or meringue powder 1 tablespoon at a time to stiffen the frosting (I didn’t but this is an option). Run mixer on low for a couple of minutes to remove any air bubbles.

Assembly:

• Place one layer of cake on a cake stand or serving plate. Top with approximately 2/3 cup of buttercream and spread evenly. Repeat with remaining layers. Frost and smooth the outside with a thin crumb coat.
• Decorate the top with a swirl and some edible flowers if desired.