Carrot Cake

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp kosher salt
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 2 tsp vanilla extract
• 3 cups finely grated carrots
• 1 cup chopped toasted walnuts
• 16 oz cream cheese frosting

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Heat the oven to 350°F, grease two 9-inch cake pans, line the bottoms with parchment, and lightly flour the sides.
2. Step 2.Whisk flour, baking soda, baking powder, cinnamon, ginger, and salt until the leaveners and spices are evenly distributed.
3. Step 3.In a large bowl, whisk oil, both sugars, eggs, and vanilla until glossy and fully combined without needing an electric mixer.
4. Step 4.Fold the dry ingredients into the wet mixture just until a few flour streaks remain so the cake stays tender.
5. Step 5.Fold in grated carrots and toasted walnuts, making sure the carrots are spread evenly rather than clumped in one area.
6. Step 6.Divide batter between pans and bake 30 to 35 minutes until the centers spring back and a tester comes out with moist crumbs.
7. Step 7.Cool the layers in the pans for 15 minutes, then turn out and cool completely before frosting to prevent melting.
8. Step 8.Spread cream cheese frosting between layers and over the cake, then chill briefly before slicing for clean layers.