Carrot Cake with Cream Cheese Frosting

epicurious.com

bonjourbeluga

subheading: For the carrot cake:

1 tablespoon unsalted butter, for greasing the pans

2 cups unbleached all-purpose flour

1 teaspoon baking powder

¾ teaspoon baking soda

¾ teaspoon fine sea salt or table salt

2 teaspoons ground cinnamon

½ teaspoon freshly grated nutmeg

¼ teaspoon ground allspice

2 cups packed light brown sugar

4 large eggs, at room temperature

1 cup safflower or canola oil

1 pound carrots, trimmed, peeled, and coarsely grated on the largest holes of a box grater or the fine grating blade of food processor (about 3 lightly packed cups total)

subheading: Optional additions:

⅔ cup walnuts or pecans, coarsely chopped, plus more lightly toasted nuts for garnish

⅔ cup dark or golden raisins

subheading: For the cream cheese frosting:

2 (8-ounce) packages cream cheese, chilled

11 tablespoons unsalted butter, softened at room temperature

1 ⅓ cup confectioners' sugar, sifted after measuring

1 tablespoon pure vanilla extract

Equipment: 2 (9-inch-round, 2-inch-deep) cake pans or 1 (9- by 13-inch) baking pan; parchment paper; stand mixer fitted with the paddle attachment; 1 to 2 wire cooling racks

Directions at epicurious.com

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