Classic Carrot Cake

Step 1

Preheat oven to 350°F. Grease two 9″ cake pans

Step 2

Beat oil and sugars together in a large bowl of an electric mixer, until combined. Add eggs, one at a time, beating well after each addition.

Step 3

Combine flour, cinnamon, baking soda, baking powder and salt in a separate large bowl. Add flour mixture to egg mixture. Mix just until combined. Fold in carrots. Divide batter evenly into prepared pans.

Step 4

Bake in preheated oven for 30 to 35 minutes or until a toothpick inserted in centre comes out clean.

Step 5

Cool in pans on wire cooling rack for 20 minutes. Remove from pans and cool completely on wire cooling rack.

Step 6

For the frosting, cream butter and cream cheese in a large bowl of an electric mixer. Add powdered sugar, 1 cup at a time. Beat well after each addition. Add vanilla. Continue beating until fluffy. Add 1 tbsp milk at a time to thin out (if necessary).

Step 7

Place one cake on serving dish. Spread with icing. Top with remaining cake. Spread top with remaining icing.