Classic Spiced Carrot Cake with Cream Cheese Frosting

1. Prepare the oven and pan

Preheat your oven to 350°F (175°C). Grease a 13x9-inch baking pan, line it with parchment paper, grease it again, and then flour the pan.

2. Mix dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set this mixture aside.

3. Shred the carrots

Shred the peeled carrots using a food processor with a shredding disk or a grater. You should end up with about 3 cups of shredded carrots.

4. Process sugars and eggs

In a food processor fitted with a metal blade, process the granulated sugar, brown sugar, and eggs for about 20 seconds until the mixture becomes frothy. With the processor running, gradually add the vegetable oil in a steady stream. Continue processing for about 20 seconds more until the mixture is light and emulsified.

5. Combine carrots with dry ingredients

In a medium bowl, stir the shredded carrots into the flour mixture until the carrots are evenly coated.

6. Combine wet and dry mixtures

Add the sugar and egg mixture to the carrots and flour. Stir until no streaks of flour remain, ensuring an even distribution of ingredients.

7. Bake the cake

Transfer the batter to the prepared baking pan, smoothing the top. Tap the pan on the counter to release any air bubbles. Bake in the preheated oven for 35-40 minutes, rotating the pan halfway through baking to ensure even cooking. The cake is done when a toothpick inserted into the center comes out clean.

8. Cool the cake

Once baked, let the cake cool completely in the pan on a wire rack, about 2 hours. This step is crucial for achieving a perfect texture. After cooling, use a paring knife to loosen the edges of the cake. Invert the cake onto a platter, peel off the parchment, and turn the cake right side up.

9. Frost the cake

Spread the Cream Cheese Frosting evenly over the cake. Enjoy your classic spiced carrot cake with its perfect balance of spices and creamy frosting.