yields one 9-inch, 2 layer cake
The Bits and Bobs:
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp salt
3 sticks unsalted butter, room temp
1/2 cup sugar
1 cup brown sugar
2 tsp vanilla extract
1/2 cup brewed coffee, cooled to room temp
1 lbs carrots, peeled and shredded
1 1/2 cup chopped walnuts, or other nut of your choice (optional)
Cream Cheese Frosting:
16 oz cream cheese, room temp
1 stick unsalted butter, room temp
2 lbs powdered sugar (I actually used about 1/2 cup shy of the full two pounds)
Brew coffee and set aside to cool. Peel and shred carrots, set aside. Grease and flour to round 9-inch cake pans. Preheat the oven to 350°F.
In a separate bowl, sift together all of the dry ingredients. Set aside. Beat together the softened butter and both sugars until light and fluffy. Add the eggs one at time, beating well and scraping down the sides of the bowl after each addition. Once all the eggs are in, add the vanilla, coffee and carrots. Beat until combined. The batter will look somewhat soupy at this point. Gradually add in the dry ingredients and stir until just mixed. Stir in the nuts if you are using at this point.
Divide the batter between the two pans and bake for ~30 minutes (a toothpick inserted will come out clean). Place on a cooling rack and allow to cool slightly before popping out the pans to finish cooling.
For the Cream Cheese Frosting:
Beat together the cream cheese and butter until smooth. Gradually add in the powdered sugar and continue to whip until light and fluffy.
The cakes can be cut into two layers (four layers total), and frosted. There will be plenty of frosting to cover all the layers and the outside.