Carrot Cake with Cream Cheese Frosting

Cake Ingredients:

• 3/4 cup of AP flour

• 1/2 cup of whole wheat flour

• 1 tsp of ground cardamom

• 1/2 tsp of ground cinnamon

• 1/4 tsp of ground nutmeg

• 2 large eggs

• 1/2 cup of sugar

• 3/4 cup of canola oil

• 1 1/2 tsp of baking powder

• 1/2 tsp of baking soda

• Zest of 1 lemon

• 2 cups of grated carrots

Frosting Ingredients:

• 2 sticks of unsalted butter, room temp

• 1 lb or 16 oz. of full fat cream cheese, room temp

• 3 1/2 cups of powdered sugar

• 2 tsp of vanilla extract

• 1 pinch of kosher salt

Making the cake…

Preheat your oven to 350F and grease/line a 9 inch round cake pan.

In a large bowl of a stand mixer (with the paddle attachment), whisk together the sugar, eggs and lemon zest. Mix until light and foamy. Add in the oil, spices and salt. Mix again until smooth.

Add in both kinds of flours, baking powder and baking soda. Mix until everything is well blended. Using a rubber spatula, fold in the shredded carrots. Mix well until the carrots are well incorporated into the batter.

Pour the batter into your cake pan and bake for about 30 - 40 minutes. The top of your cake should be nice and golden brown. Let cool completely before frosting.

Making the frosting…

Using a stand mixer with a paddle attachment (or a hand mixer with whisks), beat together the butter and cream cheese until light, fluffy and smooth.

Add the powdered sugar 1/2 cups at a time and the salt and mix. You will have to scrape down the sides and make sure all of the sugar is mixed in.

Add the vanilla and mix until silky.

Spoon the mixture into a large plastic bag, cut the corner of the bag and use it to pipe the frosting on to your (completely cooled) cake!