Classic Carrot Cake

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp fine salt
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 3/4 cup vegetable oil
• 4 large eggs
• 2 tsp vanilla extract, divided
• 3 cups finely grated carrots
• 1 package (8 oz) cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar

Step-by-step instructions

1. Heat oven to 350°F (175°C). Line two 9-inch (23 cm) round pans with parchment on the bases and sides.
2. Whisk flour, baking powder, baking soda, cinnamon, and salt. Separately whisk both sugars, oil, eggs, and 1 teaspoon vanilla. Fold in carrots, then dry ingredients.
3. Divide batter between pans. Bake 30 to 35 minutes, until a center skewer comes out clean. Cool in pans 15 minutes, then on racks 105 minutes.
4. Beat cream cheese and butter smooth. Beat in powdered sugar gradually, then remaining vanilla.
5. Place one cooled layer on a plate; spread with one-third frosting. Add second layer and cover top and sides with remaining frosting.

Ingredient substitutions

• Use canola oil instead of another neutral vegetable oil.

Storage & reheating

Refrigerate the frosted cake promptly for up to 4 days. Freeze wrapped slices for 2 months.

What to serve with it

Serve with black tea or a cup of coffee.