Homemade Classic Carrot Cake with Cream Cheese Frosting

Instructions

To make the Carrot Cake Layers

1. Spray the 2 (9 inches) round cake pans with Canola cooking spray. Place 2 round pieces of parchment paper fitted to the bottom of the cake pans and spray more cooking spray over the parchment. This helps the cake separate from the cake pan after baking completely intact. Set the prepared pans aside.
2. Make sure the oven rack is in the center of the oven then preheat your oven to 350 degrees F.
3. In a large mixing bowl, stir the flour, 2 cups granulated white sugar, baking powder, ground cinnamon, ground ginger (optional), Kosher salt, and baking soda.
4. In another large mixing bowl, add the beaten eggs, 3 cups finely shredded carrot, 1 teaspoon vanilla extract, and 3/4 cup Canola oil. Stir the mixture until completely combined.
5. Gradually add the flour mixture to the wet mixture, stirring in between each addition, until combined.
6. Add an even amount of batter to each prepared baking pan.
7. Bake the cake layers in the center rack for 30-35 minutes. Test for doneness by inserting a knife or wooden toothpick into the center of the cake and it should come out clean. Cool the cake pans on wire racks for 10 minutes, then remove the cake layers from the cake pans and allow to cool completely on the wire racks. The cake must be completely cooled before applying the frosting.
8. When the cake is completely cool, if the cake needs to be leveled you can now level the cake with a bread knife. This allows you to stack the layers evenly when assembling. If the layers are pretty flat, it is not necessary to level the cake layers.

To Make the Cream Cheese Frosting

1. In a stand mixer (or using a handheld electric mixer), in a large mixing bowl, mix the cream cheese, unsalted butter, and 1 teaspoon of pure vanilla extract until combined.
2. Gradually mix in the sifted confectioner's sugar, sprinkling 1/2 cup at a time until the mixture is smooth. Set aside until ready to frost the cake. If you have some time until frosting the cake, you can refrigerate it but make sure it is room temperature before frosting. It usually takes a 1/2 hour to become room temperature after removing it from the refrigerator.

To Assemble the Carrot Cake

1. Add the first layer to the cake spinner or cake stand. Add frosting to the top of the layer and spread it out so that it hangs over the edge. Add the 2nd layer. Add enough frosting so that it hangs over the edge. Add dollops of frosting to the sides and using a bench scraper, cake comb, and/or offset spatula spread the frosting on the sides. If you are looking for a more finished look, frost in 2 parts, spread the 1st layer, refrigerate for 30 minutes, then finish with a 2nd layer. Sprinkle the optional chopped pecans and decorate with optional peeled small carrots.