Starling's Carrot Cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.

Step 2

Whisk together the flour, baking soda, cinnamon, nutmeg, and salt.

Step 3

In a large bowl, whisk together the vegetable oil, granulated sugar, and brown sugar until combined.

Step 4

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.

Step 5

Gradually add the dry ingredients to the wet ingredients and mix just until combined.

Step 6

Fold in the grated carrots, chopped nuts, and drained crushed pineapple.

Step 7

Divide the batter evenly between the prepared pans.

Step 8

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Cool in the pans for about 10 minutes, then turn the cakes onto wire racks and cool completely before frosting.

Step 10

Beat the softened cream cheese and butter together until completely smooth and creamy, about 2 to 3 minutes.

Step 11

Gradually add the powdered sugar and beat on low speed until incorporated.

Step 12

Add the vanilla and salt.

Step 13

Beat on medium-high speed for about 2 minutes until smooth and fluffy. Do not overbeat.

Step 14

Place one completely cooled cake layer on a serving plate and spread frosting over the top.

Step 15

Place the second cake layer on top and frost the top and sides of the cake.

Step 16

Refrigerate the finished cake for at least 30 minutes before serving. Store the cake covered in the refrigerator.