Delicious Carrot Cake
2 1/3 cups all-purpose flour
2 1/4 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons salt
3 cups grated carrot (about 4 medium/large carrots)
1 1/2 cups canola oil
3/4 cup chopped nuts (optional)
Preheat oven to 350 degrees F.
Butter and flour two 9-inch or three 8-inch cake pans.
In a large bowl, sift together first six ingredients.
Stir in oil then stir in eggs, one a time.
Add carrots and stir until well blended then add nuts.
Divide batter between two 9-inch or three 8-inch cake pans and bake in preheated oven, 30-35 minutes for the 8-inch pans or 35-45 minutes for the 9-inch pans.
Cakes are done when a toothpick inserted the center comes out clean.
Let cakes cool in pans on a wire rack for ten minutes, then remove cakes from pans and let cool completely before frosting.
Fluffy Cream Cheese Frosting
2 sticks unsalted butter, softened
Two 8-ounce packages cream cheese, softened
1 tablespoon pure vanilla extract
2 cups confectioners’ sugar
Make the frosting (while cakes are cooling):
In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes.
Beat in the vanilla, then the confectioners’ sugar; beat at low speed until incorporated.
Increase the speed to high and beat until light and fluffy, about 3 minutes.
Invert one cake layer onto a plate.
Spread with a slightly rounded cup of the frosting.
Top with the second cake layer, right side up.
Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour.
Slice and serve.