Impossibly Moist Carrot Cake with Cream Cheese Frosting

Step 1

Prepare the pan. Preheat an oven to 350F. Grease a 9x13 baking dish with butter and flour or nonstick baking spray. Set aside.

Step 2

Mix the wet ingredients. Place 1¼ cups (250g) granulated sugar, ¾ cup (160g) brown sugar, 1¼ cups (296ml)  vegetable oil, 4 large (200g) eggs, and 2 tsp vanilla extract in the bowl of a stand mixer. Beat on medium speed until thoroughly mixed, about 1-2 minutes.

Step 3

Add the dry ingredients. Add 2⅓ cups (280g) all-purpose flour, 2 tsp baking soda, 2 tsp baking powder, 2 tsp ground cinnamon, and ½ tsp Kosher salt, then beat until just combined.

Step 4

Add remaining ingredients. Stir in 4 cups grated carrots and 1 cup chopped walnuts until just combined.

Step 5

Bake the carrot cake. Pour into the prepared baking dish, then use a spatula to smooth into an even layer. Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes, then carefully invert onto a wire rack. Cool completely (about an hour) before icing.

Step 6

Make the cream cheese frosting. Place ½ cup (113g) butter and 8 oz cream cheese in the bowl of a stand mixer fitted with paddle attachment. Beat on medium-high speed until very mixed, about 1-2 minutes. Turn the mixer off, then add 3½ cups (438g) confectioner’s sugar and 1 tsp vanilla extract. Begin beating on low, then gradually increase the speed as the sugar is incorporated. Continue beating until the frosting is smooth and creamy, about 2 minutes more.

Step 7

Frost the cake. When the cake is completely cool, spread the frosting in an even layer on top of the cake. Add remaining chopped walnuts, if wanted, for garnish. Slice and serve!