Carrot Cake with Cream Cheese Frosting

epicurious.com

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1 (9-inch) layer cake or 1 (9- by 13-inch) sheet cake

subheading: For the carrot cake:

1 Tbsp. (14g) unsalted butter, for greasing the pans

2 cups (240g) unbleached all-purpose flour

1 tsp. baking powder

¾ tsp. baking soda

¾ tsp. fine sea salt

2 tsp. ground cinnamon

½ tsp. freshly grated nutmeg

¼ tsp. ground allspice

2 cups (426g) light brown sugar

4 large eggs, at room temperature

1 cup (198g) vegetable oil, such as safflower or canola

1 lb. 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 (74g) walnuts or pecans, coarsely chopped, plus more lightly toasted nuts for garnish

⅔ cup (113g) dark or golden raisins

subheading: For the cream cheese frosting:

Two 8 oz. packages (453g) cream cheese, chilled

11 Tbsp. (155g) unsalted butter, softened at room temperature

1⅓ cup (151g) powdered sugar, sifted after measuring

1 Tbsp. 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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