This is truly the best carrot cake you will ever have! A delicious combination of cream cheese with a heavenly cake that is flavorful and moist. This is my first love after first arriving in the US.
~ 2 & 1/2 cups all-purpose flour
~ 1 & 1/2 tsp baking soda
~ 1 tsp baking powder
~ 2 tsp ground cinnamon
~ 1/2 tsp ground nutmeg
~ 1 tsp salt
~ 4 large eggs
~ 3/4 cup granulated sugar
~ 3/4 cup packed brown sugar
~ 1 cup vegetable oil
~ 1/4 cup milk
~ 2 tsp vanilla extract
~ 1/2 tsp almond extract
~ 3 & 1/2 cups (6-7 medium) grated carrots
~ 1/2 cup walnuts, chopped
Cream Cheese Frosting
~ 4 oz cream cheese
~ 1 Tbsp butter
~ 2/3 cup heavy cream
~ 1 tsp vanilla extract
~ 1 cup powdered sugar
~ Coarsely chopped pecans or any other nuts, for decoration
Prepare cream cheese frosting: With a hand-held mixer, mix cheese and butter. Add heavy cream, vanilla. Then mix in powdered sugar. Beat until fluffy. Set aside.
Prepare carrots: Peal and clean carrots. Using box grater (extra coarse holes side), shred all carrots to make up for 3 & 1/2 cups. Put aside.
Prepare flour: In a medium bowl sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Prepare batter:
In a mixer bowl (with paddle attachment), beat 4 eggs with granulated sugar and brown sugar until light, pale and fluffy (a cappuccino like color, 2-3 min).
Add oil, milk, vanilla, and almond extract.
Add flour mixture (in two batches) and beat only until incorporated.
Fold in carrots and walnuts.
Pour batter into greased 7” baking pan (sometimes I like to use a fluted pan instead).
Tap the pan a few times against the counter to work out the air bubbles.
Bake at 350°F for 55-60 min, until a toothpick inserted in center of the cake comes out clean.
Cool cake in the pan on wire rack for 10 min.
Slice carrot cake into 3 layers.
Spread cream cheese on one layer. Place another layer on top. Repeat this again.
Spread top of the cake generously with frosting. Sprinkle nuts on top.
**Notes: Cake can be kept covered, at room temperature, for several days.