1pound(454g) carrotspeeled and shredded/finely processed1
CREAM CHEESE FROSTING
8ounces(225g) full fat block cream cheese
½cup(113g) unsalted buttersoftened to room temperature
3 and ½cups(420g) powdered sugar
CARROT WALNUT CAKE
Preheat the oven to 350ºF (177ºC). Grease and flour two 8" round cake pans, or use homemade cake release. Set aside.
In a medium size bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, and salt. Set aside.
In a large bowl, whisk together the sugar and vegetable oil until completely combined. Whisk in the eggs one at a time until everything is incorporated.
Pour the dry ingredients into the wet ingredients and stir with a spatula until batter starts to come together. Add the carrots and the walnuts and continue to mix until everything is evenly combined.
Pour the batter into the prepared pans and bake for 30-34 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely on a cooling rack before removing from pans and assembling.
CREAM CHEESE FROSTING
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
With the mixer on low, add the powdered sugar, vanilla, and salt, then increase the mixer speed to medium-high and beat for 2 minutes.
ASSEMBLE THE CAKE
For a 2 layer cake: place one layer, bottom side up, on a plate or cake stand. Using a spatula or knife, spread an even layer of frosting4 over the entire surface. Place the second layer on top, bottom side down, and press down on the top lightly. Spread the rest of the frosting on the cake, beginning with the top and working your way down the sides. Decorate2 as desired.
For a 4 layer3 cake: split each layer into two smaller layers using a cake leveler or serrated knife and repeat steps for 2 layer cake. Cake stays fresh covered at room temperature for up to 4 days. Cake may be covered and refrigerated for up to 7 days.
Make ahead: prepare cakes and frosting up to 1 day in advance. Cover cakes tightly and keep at room temperature or in the refrigerator until ready to assemble. Refrigerate prepared frosting in an airtight container until ready to use. Unfrosted cake layers may be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator before assembling. Frosted cake can be frozen, wrapped tightly, up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Carrots: I like to use a food processor to shred the carrots, then replace the shredder with the blade and pulse a few times to turn some of the shreds into finely processed carrots. This brings the best moisture and texture to the cake.
Decorating the cake: if you want extra frosting for piping borders or designs, I suggest doing 1.5x the cream cheese frosting recipe.
Four layer cake: this is a very moist cake, which makes splitting the two layers in half a bit tricky. If you are not comfortable with cake trimming and multi-layered cakes, I suggest sticking to just the 2 layers.
Cupcakes: this recipe yields about 24 standard cupcakes. Bake time is 20-24 minutes. If you only want 12 cupcakes, use my carrot cake cupcakes recipe.
To make 8x8 carrot cake: cut the recipe for the cake and the frosting in half. Bake time is approximately 30-32 minutes. To use half of an egg, break it into a bowl, whisk it like you're going to scramble it, and use 2 Tablespoons.