Carrot Cake with Cream Cheese Frosting

Step 1

Preheat the oven to 350°F and grease two 9-inch round cake pans, lining the bottoms with parchment.

Step 2

In a large bowl, whisk the eggs until light and slightly foamed, about 1 minute, then whisk in the vegetable oil and sugar until well combined.

Step 3

Stir in the flour, baking powder, baking soda, and cinnamon just until no dry streaks remain, then fold in the grated carrots and chopped walnuts.

Step 4

Divide the batter evenly between the prepared pans and bake for 28-32 minutes, until a toothpick inserted in the center comes out clean.

Step 5

Cool the cakes in their pans for 10 minutes, then turn out onto a wire rack and cool completely, about 1 hour.

Step 6

For the frosting, beat the cream cheese and butter together until smooth and creamy, about 2 minutes.

Step 7

Gradually add the powdered sugar and beat until light and fluffy.

Step 8

Place one cake layer on a serving plate and spread with about a third of the frosting, then top with the second layer and frost the top and sides with the remaining frosting.