Target: 6 × 4 inches · landscape

Spiced Carrot Cake with Cream Cheese Frosting

150 min · 12 slices

Ingredients

□ 2 cups all-purpose flour

□ 2 tsp baking powder

□ 1 tsp baking soda

□ 2 tsp ground cinnamon

□ 1 tsp fine salt

□ 4 large eggs, room temperature

□ 1 1/4 cups packed light brown sugar

□ 3/4 cup neutral oil

□ 3 cups finely grated carrots

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□ 12 oz full-fat cream cheese, softened

□ 6 tbsp unsalted butter, softened

□ 3 cups powdered sugar

□ 1 tsp vanilla extract

1. Heat oven to 350 F; prep two 9-inch pans. Finely grate carrots without squeezing them dry.

2. Whisk dry ingredients. Whisk eggs and brown sugar, then stream in oil until glossy.

3. Fold in dry ingredients, carrots, and toasted nuts. Bake 30 minutes, until a tester has moist crumbs.

4. Cool layers completely. Beat frosting, fill and frost the cake, then cut into 12 slices.

Cook’s note: Frost only when the layers are completely cool so the tangy frosting stays thick and neat.