Best Carrot Cake with Cream Cheese Frosting

• Produce

  • 1 lb Carrots
  • 1/2 tsp Ginger, ground
  • 1/2 cup Pineapple

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, light packed
  • 3 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 1 cup Granulated sugar
  • 1/2 tsp Nutmeg, ground
  • 1/2 tsp Table salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1 1/2 cups Vegetable or olive oil

• Dairy

  • 6 tbsp Butter, salted
  • 12 oz Cream cheese, regular
  • 4 tsp Sour cream, regular

• Other

  • 1¾ cups confectioner's (powder sugar

Found on chewoutloud.com

Description

Ingredients

• For the Cake;
• 2½ cups all purpose flour
• 1¼ tsp baking powder
• 1 tsp baking soda
• 3 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp ground ginger
• ½ tsp table salt
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 4 large eggs, room temp
• 1½ cups vegetable or olive oil
• 1 lb carrots, peeled and grated (I did half using large holes of box grater and half small holes)
• ½ cup crushed pineapple, liquid drained and squeezed out of the fruit
• For Cream Cheese Frosting:
• 12 oz regular cream cheese, softened
• 6 TB salted butter, softened
• 4 tsp regular sour cream
• 1 tsp pure vanilla extract
• 1¾ cups confectioners (powder) sugar

Directions

• Preheat oven to 350F with rack on lower middle position. Line 2 (9 in) round cake pans with parchment paper on bottom. Grease parchment paper and sides of pan. Set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. Set aside.
• In a stand mixer fitted with paddle attachment, beat both sugars with eggs on medium high until combined, 45 sec. Reduce to medium speed and add oil gradually. Increase to high speed and mix until light in color, 1 min. Remove bowl and using a rubber spatula, fold in the carrots and pineapple. Gently fold in dry ingredient mixture just until no flour streaks remain; do not over mix.
• Scrape batter, divided evenly, into prepared cake pans. Smooth top to release air bubbles. Bake until toothpick inserted in center comes out with a few tender crumbs attached, 30-35 minutes.
• Remove pans and cool cakes completely in pans on a wire rack (at least several hours.)
• Meanwhile, make the frosting. In stand mixer fitted with whisk attachment, mix the softened cream cheese, butter, sour cream, and vanilla at medium high speed until combined, 30 seconds, scraping down as needed. Add confectioners sugar and mix until very fluffy, 1 minute. Keep chilled until ready to use.
• Be sure cakes are completely cooled. Run thin knife around edge of cakes to loosen and invert one round cake onto serving platter. Tap back of pan to remove cake and gently peel off parchment paper. Spread half of the cream cheese frosting on top of cake. Repeat with second layer of cake, placing it gently over the top of frosting. Spread remaining frosting on top, and garnish however you like (I use walnuts) but no garnish necessary. Cake may be covered and chilled 1 day ahead.