Incredible Carrot Cake with Cream Cheese Frosting
"Simply classic, good old fashioned Carrot Cake, that might just become your absolute favorite. With luscious swoops of super creamy, perfectly sweet, (and stable) Cream Cheese Frosting, this cake is pretty much perfection...."
INGREDIENTS
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For the Carrot Cake:
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2½ cups all-purpose flour (12½ ounces)
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1¼ teaspoons baking powder
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1 teaspoon baking soda
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½ teaspoon table salt
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1¼ teaspoons ground cinnamon (I prefer to use 1 tablespoon & omit the nutmeg & cloves)
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½ teaspoon ground nutmeg
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⅛ teaspoon ground cloves
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1 pound (450 grams) peeled carrots, (about 6 to 7 carrots) (*see note below)
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1½ cups granulated sugar (10½ ounces)
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½ cup packed light brown sugar (3½ ounces)
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4 large eggs
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1½ cups vegetable oil, safflower oil, or canola oil
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For the Cream Cheese Frosting:
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10 tablespoons unsalted butter, (5 ounces), softened to room temperature
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3 cups confectioners' sugar (12 ounces), sift if lumpy
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1½ teaspoon vanilla extract
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¼ teaspoon salt
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2 tablespoons sour cream
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1 pound (450) COLD cream cheese, (brick-style cut into 1-inch pieces or 32 Kiri squares)
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