Carrot Cake with Cream Cheese Frosting

Name: Carrot Cake with Cream Cheese Frosting
Ingredients: 1 1/4 cups unsalted butter ((2 1/2 sticks), softened); 1 1/2 cups dark brown sugar, (loosely packed); 3 large eggs; 2 teaspoons vanilla extract; 1 cup all-purpose flour; 3/4 cup cake flour; 2 teaspoons ground cinnnamon; 1 3/4 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1/2 teaspoon ground nutmeg ((or 10 to 12 microplane scratches of whole nutmeg)); 1/4 teaspoon ground cloves; 2 cups finely grated carrots ((from about 1/2 pound whole fresh carrots)); 8 ounces crushed pineapple, (drained & squeezed of excess moisture); 1/2 cup chopped walnuts; 1 cup unsalted butter ((2 sticks), softened); 8 ounces cream cheese, (softened (the kind in a brick)); 3 teaspoons lemon juice; 2 teaspoons vanilla extract; 5 cups powdered sugar; 1/8 teaspoon kosher salt

"Best ever recipe for carrot cake with cream cheese frosting! Moist and light, with just the right amount of spice. Filled and iced with a sweet and tangy frosting, for a classic combination that's perfect for spring!..."

INGREDIENTS

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1 1/4 cups unsalted butter ((2 1/2 sticks), softened)

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1 1/2 cups dark brown sugar, (loosely packed)

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3 large eggs

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2 teaspoons vanilla extract

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1 cup all-purpose flour

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3/4 cup cake flour

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2 teaspoons ground cinnnamon

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1 3/4 teaspoons baking powder

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1 teaspoon baking soda

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1 teaspoon kosher salt

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1/2 teaspoon ground nutmeg ((or 10 to 12 microplane scratches of whole nutmeg))

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1/4 teaspoon ground cloves

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2 cups finely grated carrots ((from about 1/2 pound whole fresh carrots))

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8 ounces crushed pineapple, (drained & squeezed of excess moisture)

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1/2 cup chopped walnuts

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1 cup unsalted butter ((2 sticks), softened)

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8 ounces cream cheese, (softened (the kind in a brick))

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3 teaspoons lemon juice

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2 teaspoons vanilla extract

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5 cups powdered sugar

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1/8 teaspoon kosher salt

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