A delightful spiced carrot cake recipe that is moist, flavorful, and topped with a creamy frosting.
Preheat your oven to 350°F (175°C) and grease two round cake pans.
Greasing the pans ensures the cake doesn't stick, making it easier to remove after baking.
In a large mixing bowl, combine the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps and ensure even mixing.
In another bowl, whisk together the brown sugar, eggs, and oil until smooth.
Using room temperature eggs helps them mix more easily with the sugar and oil.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cake tender.
Fold in the grated carrots and chopped walnuts.
Ensure the carrots are evenly distributed for consistent flavor and texture.
Divide the batter evenly between the prepared cake pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Rotating the pans halfway through baking can help ensure even cooking.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
Cooling the cakes completely prevents the frosting from melting when applied.
In a bowl, beat the cream cheese, butter, and vanilla extract until smooth.
Softened cream cheese and butter mix more easily, creating a smoother frosting.
Gradually add the powdered sugar to the cream cheese mixture, beating until fluffy.
Adding the sugar gradually prevents lumps and ensures a smooth texture.
Spread the frosting evenly over the cooled cakes, stacking them if desired.
Using an offset spatula can help achieve a smooth and even frosting layer.
Slice and serve the cake, enjoying its rich flavors and creamy frosting.
Garnish with additional chopped walnuts or a sprinkle of cinnamon for a decorative touch.
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