Ingredients:
- 2 ¼ cups All-Purpose Flour
- 1 ½ cups Granulated Sugar
- ½ cup Light Brown Sugar, packed
- 2 teaspoons Baking Soda
- 2 teaspoons Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ½ teaspoon Ground Ginger
- 1 teaspoon Kosher Salt
- 4 Large Eggs, room temperature
- 1 cup Vegetable Oil
- ½ cup Buttermilk
- 2 teaspoons Vanilla Extract
- 3 cups Finely Grated Carrots
- 1 cup Chopped Pecans, toasted
- 8 ounces Cream Cheese, softened
- ½ cup Unsalted Butter, softened
- 4 cups Powdered Sugar, sifted
- 1 teaspoon Vanilla Extract (for frosting)
- 1 tablespoon Fresh Lemon Juice
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans; line bottoms with parchment paper rounds.
- Whisk together all dry cake ingredients (Flour, both sugars, baking soda, spices, salt) in a large bowl until thoroughly combined.
- In a separate medium bowl, whisk together the eggs, oil, buttermilk, and vanilla until just combined.
- Pour the wet mixture into the dry mixture. Mix on low speed or by hand only until just combined. Do not overmix.
- Gently fold in the grated carrots and toasted pecans using a rubber spatula.
- Divide batter evenly between prepared cake pans.
- Bake for 35–45 minutes. Test for doneness: A skewer inserted into the centre should come out with only a few moist crumbs attached.
- Cool cakes in the pans for 15 minutes, then invert onto a wire rack to cool completely. Cakes must be completely cool before frosting.
- To make the frosting, beat the softened cream cheese and butter together until light and fluffy (about 2 minutes).
- Gradually add the sifted powdered sugar, beating on low, then increasing speed. Mix in vanilla and lemon juice until smooth and spreadable.
- Place the first cooled layer on a serving plate. Spread with a generous layer of frosting. Top with the second layer.
- Apply a thin 'crumb coat' over the entire cake and chill for 15 minutes. Apply the final, thick layer of frosting to complete the ultimate Carrot Cake.