Classic Carrot Cake

Ingredients

For Carrot Cake

2 cups (260 grams) all-purpose flour

2 teaspoons baking soda

1/2 teaspoon fine sea salt

1 ½ teaspoons ground cinnamon

1 ¼ cups (295 ml) canola or other vegetable oil

½ cup (100 grams) granulated sugar

1 cup (190 grams) lightly packed brown sugar

1 teaspoon vanilla extract

4 large eggs, at room temperature

3 cups (300 grams) grated peeled carrots, 5 to 6 medium carrots

For Creamy Frosting

8 ounces (225 grams) cream cheese, at room temperature

1 ¼ cups (140 grams) powdered sugar

1/3 cup (80 ml) cold heavy whipping cream

1 teaspoon vanilla extract

1/2 cup (50 grams) coarsely chopped walnuts, for topping cake (optional)

Directions

Make the Batter

1. Position a rack in the middle of the oven. Grease a 9x13 inch baking glass dish with butter. The sprinkle some flour on the butter to fully coat it.
2. Heat the oven to 350 degrees Fahrenheit (176C).
3. Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
4. In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
5. Add the eggs, one at a time, whisking after each one.
6. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
7. Stir in the carrots.

Bake Cake

1. Pout the batter into your baking dish.
2. Bake for 30 minutes or until the top of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean.
3. Cool the cake completely before spreading your icing. 

Icing the Cake 

1. In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
2. Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
3. Pour in the whipping cream and add your vanilla extract. Beat for 2 to 3 minutes, or until the frosting is whipped and creamy. Chill covered until ready to frost the cake.
4. When the cake is completely cool, frost the top of the cake with a small cake cream spatula or a butter knife.

Most important part is to pair with a freshly brewed coffee!