Carrot Cake

 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg (I used half fresh grated and half dry)

1/8 teaspoon ground cloves

1/2 teaspoon table salt

1 1/2 cups or canola oil

1 1/2 cups granulated sugar (10 ½ ounces)

1/2 cup light brown sugar packed (3 ½ ounces)

4 large eggs, room temperature

1 pound medium carrots (6 to 7 carrots), peeled and grated

1 cup walnuts, chopped

 

Frosting:

8 ounces cream cheese softened

5 tablespoons unsalted butter softened

1 teaspoon vanilla extract

1 box confectioners' sugar

 

Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan with nonstick cooking spray.  Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl; set aside.  In a large bowl whisk together eggs, granulated and brown sugars until frothy and sugars are mostly dissolved.  Continue to whisk slowly adding the oil in a slow steady stream, just until combined and emulsified.  Next whisk in the flour mixture until just incorporated.  Stir in the carrots and nuts.  Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time.  Cool and then frost.

 

FOR THE CREAM CHEESE FROSTING:  Beat cream cheese, butter, and vanilla until light and fluffy.   Scrapping with a rubber spatula as needed. Add confectioners' sugar and beat until smooth.