The BEST Carrot Cake with Fluffy Cream Cheese Frosting

Step 1

Preheat your oven to 350°F. Line two 8-inch round cake pans with rounds of parchment paper and lightly grease the sides. I actually don't grease the sides of my pans because I like the cake to climb up for taller layers, but that's up to you if you're worried about sticking.

Step 2

Make the cake batter. Combine flour, baking powder, baking soda, salt and spices in a medium bowl and whisk to blend evenly.

Step 3

Combine grated carrots, both sugars and eggs in a large bowl and beat with an electric hand mixer on medium speed until combined. Add oil, yogurt and maple syrup and beat until evenly blended.

Step 4

Add half of the flour mixture and mix on low until just combined. Add remaining dry ingredients and mix on low until just combined. Do not over-mix. Add walnuts and raisins (if you choose to use them) and fold them in until evenly distributed.

Step 5

Divide batter evenly between prepared pans and bake for 28-32 minutes until golden and a skewer inserted into the center comes out clean. Transfer pans to a wire rack to cool for 15 minutes, then run a knife around the edges to loosen and invert the cakes onto the rack to cool completely.

Step 6

Make the frosting. Beat soft butter with 1 cup (120g) of icing sugar for about 2 minutes until very smooth and fluffy. Cut the block of soft cream cheese into cubes and beat it in one tablespoon at a time until full incorporated, thick, fluffy and pale in color. Beat in lemon juice and vanilla until combined, and then beat in remaining ⅔ cup (80g) of icing sugar until the frosting is smooth, fluffy and very creamy.

Step 7

Place one layer of cake onto a serving plate. Spread about 1 cup of frosting over top leaving about 1/2-inch border. Place the second layer on top and press it down gently to stick to the bottom layer. Spread a thin layer over the whole cake. Chill for 15 minutes. Dollop the remaining frosting on top of the cake and spread it out from the top working your way out to the edges and then down the sides again if you wish (I like the naked style to show the sides of the cake through the frosting). Slice, serve and enjoy!