👩🍳 Instructions
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang on two sides for easy removal.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
3. Mix the Wet Ingredients:
In a large bowl, whisk the oil, granulated sugar, and brown sugar until well combined and smooth. Add the eggs one at a time, whisking thoroughly after each addition. Mix in the vanilla extract.
4. Form the Batter:
Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula until just combined. Be careful not to overmix. Fold in the grated carrots and chopped nuts until evenly distributed. The batter will be thick.
5. Bake the Cake:
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Cool Completely:
Place the pan on a wire rack and allow the cake to cool completely in the pan. This is crucial before frosting, as warm cake will melt the frosting.
7. Make the Frosting:
In a large bowl using a hand mixer or a stand mixer with the paddle attachment, beat the softened cream cheese and butter together on medium speed until perfectly smooth and creamy (about 2 minutes). Reduce the speed to low and gradually add the sifted powdered sugar. Once incorporated, add the vanilla and a pinch of salt. Increase the speed to high and beat for another 1-2 minutes until fluffy.
8. Frost and Serve:
Once the cake is completely cool, spread the frosting evenly over the top. Sprinkle with the additional chopped nuts. Use the parchment paper overhang to lift the cake out of the pan before slicing into squares.
🍽 Chef’s Notes:
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Room Temperature is Key: For a lump-free, ultra-creamy frosting, ensure your cream cheese and butter are truly softened at room temperature.
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Grate Your Own Carrots: Pre-grated carrots are often too dry and thick. For the best moisture and texture, grate whole carrots on the small holes of a box grater.
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Storage: Keep the cake covered in the refrigerator for up to 5 days. Let it sit at room temperature for 15-20 minutes before serving for the best flavor and texture.
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