Carrot Cake with Cream Cheese Frosting

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. 2

   In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. 3

   In a large bowl, whisk together oil, granulated sugar, and brown sugar until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

4. 4

   Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

5. 5

   Gently fold in the grated carrots and chopped walnuts until evenly distributed.

6. 6

   Divide the batter evenly between the prepared pans. Tap pans gently on the counter to release air bubbles.

7. 7

   Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

8. 8

   Cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.

9. 9

   For the frosting: Beat cream cheese and butter together until light and fluffy, about 3 minutes.

10. 10

    Gradually add powdered sugar, beating until smooth. Mix in vanilla extract.

11. 11

    Place one cake layer on serving plate, spread with 1/3 of the frosting. Top with second layer and frost top and sides with remaining frosting.

12. 12

    Refrigerate for at least 30 minutes before serving to set the frosting.