Carrot Cake with Cream Cheese Frosting

Using oil instead of butter in the cake batter is what keeps carrot cake so moist for days — oil stays liquid at room temperature, while butter firms up and can dry the crumb.

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment.

2. 2

   Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together in a bowl.

3. 3

   In a separate large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla until well combined.

4. 4

   Add the dry ingredients to the wet ingredients and stir just until combined.

5. 5

   Fold in the grated carrots, toasted walnuts, and crushed pineapple if using.

6. 6

   Divide the batter evenly between the prepared pans and smooth the tops.

7. 7

   Bake for 30–35 minutes, until a toothpick inserted into the center comes out clean.

8. 8

   Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting — frosting a warm cake will cause the frosting to melt and slide right off.

9. 9

   Make the frosting: beat the softened cream cheese and butter together until smooth and no lumps remain.

10. 10

    Gradually add the powdered sugar, about a cup at a time, beating on low speed to avoid a sugar cloud, until fully incorporated and smooth.

11. 11

    Beat in the vanilla, then increase speed to medium and beat for 1–2 minutes more, until light and fluffy.

12. 12

    Place one cooled cake layer on a serving plate and spread a generous layer of frosting on top.

13. 13

    Place the second layer on top and frost the top and sides of the entire cake with the remaining frosting.

14. 14

    Garnish with extra chopped walnuts if desired, and refrigerate for at least 30 minutes before slicing to let the frosting firm up slightly.