classic carrot cake with cream cheese frosting

Ingredients

• 2 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 teaspoon ground ginger

• 1/2 cup water

• 3 eggs

• 3 sticks (12 ounces) unsalted butter, room temperature

• 1/2 cup granulated sugar

• 1 cup brown sugar

• 1 teaspoon vanilla

• 1 pound grated carrots (about 8-10 carrots)

• 1/2 cup crushed walnuts, for topping

Cream Cheese Frosting

• 2 sticks (8 ounces) unsalted butter, room temperature

• 16 ounces cream cheese, room temperature

• 1 teaspoon vanilla

• 2-3 cups powdered sugar, sifted

Instructions

1. Preheat oven roasted 350 degrees F. Butter three 9-inch round pans. Whisk dry ingredients together in a large bowl.

2. Beat the butter and both sugars together on medium speed, until smooth. Add eggs in one at a time. Add in the water, carrots, and vanilla. Reduce speed to low.

3. Add the dry ingredients to the wet ingredients.

4. Pour batter evenly into prepared cake pans. Bake for 30 minutes, or until a toothpick comes out clean. Allow to cool completely.

5. Meanwhile, make the frosting. Beat the cream cheese and butter on medium speed until smooth. Add the vanilla and powdered sugar.

6. Once the cakes have cooled, layer each one on top of one another. Spread the frosting evenly. Top with crushed walnuts, if desired. Enjoy!