Classic Carrot Cake with Velvety Cream Cheese Frosting

1. Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C). Adjust the oven rack to the middle position. Prepare a 13x9-inch baking pan by spraying it with nonstick cooking spray, lining it with parchment paper, and then spraying the parchment paper.

2. Mix Dry Ingredients

In a large bowl, whisk together the unbleached all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and table salt.

3. Shred Carrots

Take your peeled carrots and shred them using a food processor or a box grater.

4. Mix Wet Ingredients

In a separate large bowl or the bowl of a food processor, combine the granulated sugar, light brown sugar, and large eggs. Beat or process this mixture for about 20 seconds until it becomes frothy and well combined. With your mixer or food processor running, slowly add the vegetable oil in a steady stream, taking about 20 seconds more.

5. Combine Wet and Dry Ingredients

Stir the shredded carrots into the wet mixture, followed by the dry ingredients. Mix just until there are no streaks of flour remaining.

6. Bake the Cake

Pour the batter into your prepared pan and smooth out the top. Place it in the oven and bake for 35 to 40 minutes, rotating the pan halfway through. The cake is done when a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan on a wire rack for about 2 hours.

7. Make the Frosting

In a medium bowl or the bowl of a food processor, combine the cream cheese, unsalted butter, sour cream, and vanilla extract. Beat or process these ingredients until fully combined. Add the confectioners' sugar and mix until the frosting is smooth and fluffy.

8. Frost the Cake

Once the cake is completely cool, loosen it from the edges of the pan with a paring knife. Invert the cake onto a wire rack, peel off the parchment paper, and invert it again onto a serving platter. Spread the creamy frosting evenly over the top of the cake using an icing spatula.

9. Serve

Cut the cake into squares and serve. Any leftovers can be refrigerated, covered, for up to three days.