I'm not a huge fan of carrot cake, but Greg LOVES it!
I made this for his birthday, and it turned out really good!
CAKE
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
3 cups shredded carrots
FROSTING
8 oz cream cheese, at room temperature
5 T unsalted butter, at room temperature
2/3 cup packed dark brown sugar
1 tsp vanilla extract
3 cups confectioners' sugar, sifted
Preheat oven to 350-degrees. Butter and flour 2 8-inch round cake pans. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, allspice, and cloves. In another bowl, whisk sugar, oil, buttermilk, and eggs. Pour oil mixture into flour mixture and stir just until evenly moistened. Fold in carrots.
Scrape batter into cake pans; smooth tops. Bake until cakes are golden brown and a toothpick inserted into center of a cake comes out clean, about 45 minutes. Let cakes cool in pans on a wire rack for 10 minutes, then invert cakes onto rack to cool completely.
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 completely dissolved. Add confectioners' sugar and beat on low speed until smooth and spreadable.
Place one cake layer on a serving plate, spoon about 1 cup frosting into center, and spread with a knife or offset spatula. Place second layer on top and spread remaining frosting over top and sides.
Tip: You can make the frosting up to three days in advance. Cover and keep it refrigerated. Let sit at room temperature to soften before spreading.
