Classic Carrot Layer Cake
Prep: 20 minutes Bake: 45 minutes Serves: 12 Coast per serving: .75 cents
2 cups all-purpose flour
1-1/2 tsp. baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp allspice
1/4 tsp ground cloves
1-1/2 cups sugar
3/4 cup canola oil
1/2 cup buttermilk
3 large eggs
2 cups shredded carrots
8 oz. cream cheese, at room temp
5 tbsp. unsalted butter, at room temp
2/3 cup packed dark brown sugar
1 tsp vanilla extract
3 cups confectioners’s sugar, sifted
pinch of salt
1 Make the cake: preheat the oven to 350 degrees F. Butter and flour 2 8-inch round cake pans, in a bowl, whisk flour, baking powder, baking soda, salt cinnamon, allspice and cloves. In another bowl, whisk sugar, oil, butter, milk, and eggs. Pour oil mixture and into flour mixture and stir just until evenly moistened. Fold in carrots.
2 Divide batter between pans; smooth tops. Bake until cakes are golden brown and a toothpick inserted into center of cake comes out clean, about 45 minutes. Let cakes cool in pans on a wire rack to cool completely.
3 Make frosting: In a bowl, with an electric mixer on high speed, beat cream cheese and butter until smooth. Add brown sugar and vanilla and beat until sugar is dissolved. Add confectioners’ sugar and salt and beat on low speed until smooth and spreadable.
4 Decorate cake: Place 1 cake layer on a serving plate, spoon about 1 cup of frosting into center, and spread with a knife or offset spatula. Place second layer on top and spread remaining frosting over top and sides.