Classic Carrot Layer Cake with Vanilla Cream Cheese Frosting

By Margannl

Ingredients

• For the cake
• 1 1 1 cup canola, corn, or vegetable oil; more for the pans
• 2 2 2 cups (9 oz.) unbleached all-purpose flour; more for the pans
• 2 2 2 tsp. ground cinnamon
• 1-3/4 1-3/4 1-3/4 tsp. baking soda
• 3/4 3/4 3/4 tsp. ground nutmeg
• 3/4 3/4 3/4 tsp. ground ginger
• 3/4 3/4 3/4 tsp. table salt
• 4 4 4 large eggs
• 2-1/2 2-1/2 2-1/2 cups (8-3/4 oz.) lightly packed, finely grated carrots
• 2 2 2 cups packed light brown sugar
• 3/4 3/4 3/4 cup chopped walnuts, toasted
• 1/2 1/2 1/2 cup raisins
• 1-1/2 1-1/2 1-1/2 tsp. pure vanilla extract
• For the frosting
• 1 1 1 lb. cream cheese, softened
• 12 12 12 oz. (1-1/2 cups) unsalted butter, softened
• 1 1 1 lb. (4 cups) confectioners’ sugar
• 4 4 4 tsp. pure vanilla extract
• 3/4 3/4 3/4 tsp. table salt

Details

Servings 9
Adapted from finecooking.com

Preparation

Step 1

Make the cake

Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil and flour the sides of two 9x2-inch round cake pans, tapping out any excess flour. Line the bottoms of the pans with parchment.

In a medium bowl, whisk the flour, cinnamon, baking soda, nutmeg, ginger, and salt. In a large bowl with a hand mixer or in a stand mixer fitted with the paddle attachment, mix the oil, eggs, carrots, brown sugar, walnuts, raisins, and vanilla on medium speed until well blended, about 1 minute. Add the dry ingredients and mix on low speed until just blended, about 30 seconds. Divide the batter evenly between the prepared pans.

Make the frosting

In a large bowl, beat the cream cheese and butter with the mixer on medium speed until very smooth and creamy, about 1 minute. Add the confectioners’ sugar, vanilla, and salt and beat on medium high until blended and fluffy, about 2 minutes. Cover the frosting and set aside at room temperature until the layers are completely cool.