Moist Carrot Cake

Step 1

Adjust the oven rack to the center of the oven and preheat to 350ºF. Lightly grease and flour 2 9-inch round cake pans and line the bottom with parchment paper cut into a circle.

Step 2

Sift the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and cloves together in a large bowl.

Step 3

Whisk the sugars, oil, yogurt, eggs, and vanilla together in a second large bowl. Stir in the carrots and raisins. Add the flour mixture and fold everything together until just combined.

Step 4

Divide the batter between the prepared pans and smooth the top with an offset spatula. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.

Step 5

Cool the cakes in the pan for 5 minutes then invert them onto a wire rack and allow them to cool completely before frosting.

Step 6

In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese and butter together until smooth and creamy.

Step 7

Add the sugar, meringue powder, vanilla, and salt. Beat on low until just incorporated then turn the mixer to high speed and beat for about 1 minute until everything is well combined.

Step 8

Place one layer on a serving platter. Spread about 1/3 of the frosting over the top.

Step 9

Gently place the second layer on top of the frosting. Spread remaining frosting over the top and sides of the cake. Garnish with toasted pecans if desired.

Step 10

Refrigerate the cake for at least 1 hour before serving.