Classic Carrot Cake

Carrot cake is one of my all time favorite cakes. I want it classic with no pineapple or nuts. Just simple, not too sweet, carrot cake. One of the best carrot cakes I've had was at a restaurant in Chicago and I've been determined to make something comparable. The cinnamon and ginger add a comforting level of spice and the cream cheese frosting is tangy with the perfect level of sweetness. This cake will leave you satisfied. Enjoy!

Ingredients 

• 2 cups all purpose flour 
• 3 teaspoons ground cinnamon 
• 2 teaspoons ground ginger
• 2 teaspoons baking soda
• 1/2 teaspoon salt 
• 4 large eggs 
• 1 1/2 cups vegetable oil (or avocado oil)
• 2 cups granulated sugar 
• 4 teaspoons pure vanilla extract 
• 3 cups lightly packed fine diced carrots (about 12 medium sized carrots) 
• cream cheese frosting 
• 16 ounces cream cheese
• 2 sticks unsalted butter, room temperature 
• 1 cup powdered sugar 
• 1 teaspoon pure vanilla extract

Instructions 

• Pre-heat oven to 350F.
• Line with parchment paper and grease two 9 inch cake pans. Set aside. 
• Peel the carrots (optional) and chop into 1-2 inch cubes. Chop the carrots enough to fit into the food processor. Discard any stems. Add to a food processor and pulse until the carrots are a fine dice (smaller than peas). Measure out 3 cups of lightly packed carrot dice and set aside. 
• In a medium sized bowl, whisk together the flour, cinnamon, ginger, baking soda, and salt. Set aside. 
• In a kitchen aid bowl with a whisk attachment, add the eggs, vegetable oil and vanilla extract. Whisk until combined and then slowly add the sugar. Once the sugar is incorporated, turn on high speed for 5-10 minutes. The mixture should double in size and turn a pale yellow color. 
• Using a spatula fold the dries into the egg/sugar mixture in three additions. The mixture will seem a bit thick, but when the carrots are mixed in, it will thin the batter out. 
• Fold in the 3 cups of lightly packed fine diced carrots. 
• Divide batter between the 2 cake pans. 
• Bake at 350F in the center of the oven for about 35 minutes or until done. Once baked, allow the cakes to cool to room temperature before removing the cakes from their pans. Once at room temperature, use a butter knife to run the edges of the cake pan to help loosen the cake. Remove the cakes from the pans and remove the parchment. 
• While the cake is cooling, make the cream cheese frosting. In a mixing bowl with a paddle attachment, add the cream cheese, room temperature butter and vanilla. Mix until homogenous and the cream cheese softens. Stop the mixer and add the powdered sugar. Mix until everything is smooth and fluffy. (I like to pull my cream cheese out of the fridge about 30 minutes before I make the frosting to help it soften and mix easily.)
• On a cake plate, add the first layer of cake with the flat side down and the uneven side facing up. Add half the cream cheese frosting on top of the first layer of cake and spread with an off-set spatula until even. Add the second layer of cake on top of the frosting, but this time have the flat side of the cake facing up. Top with the rest of the frosting and swirl until even. Refrigerate until serving. 
• Optional: top the cake with edible flowers or crushed ginger snap cookies. 

Recipe Notes:

• To make it dairy free, rather than using cream cheese frosting use Italian meringue.
• This cake can be made into a four layer cake, if you cut the 2 cakes in half, creating four layers. You will need to make more frosting depending on how thick you want the frosting layers.
• Assembled cake should stay chilled until ready to serve.
• The cake layers and frosting can also be made in advance. You can bake the cakes and then once completely cooled store in the fridge wrapped in plastic wrap. If you make the frosting in advance, allow it to come to room temperature before assembling to make sure it spreads easily.