Carrot Cake and Frosting

• 3 cups flour
• 1 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 tablespoon cinnamon
• 1 teaspoon freshly grated nutmeg
• 1/2 tsp allspice (optional, see note below)
• 1/2 tsp cloves (optional, see note below)
• 3/4 teaspoon salt
• 2 cups sugar
• 1 1/2 cups vegetable oil
• 4 eggs lightly beaten
• 1 tablespoon vanilla extract
• 2 cups grated carrots (coarsely grated)

1. Grease a 9x13 baking pan or coat it with baking spray. (or two 9 inch round cake pans)
2. Sift together flour, baking powder, baking soda, cinnamon, salt, and other spices.
3. In a large mixing bowl, whisk the sugar, eggs and vanilla and oil until light and fluffy.
4. Stir in the grated carrots.
5. Fold in the dry ingredients by hand.
6. Stir only until the dry ingredients are incorporated into the batter. Do not over mix.
7. Pour into prepared pans and bake for 40-45 minutes at 325 degrees F or until a wooden toothpick inserted into the center of the cake comes out clean.

• The spices in this recipe are on the bolder side, as I wanted a well spiced cake. Any of these can be omitted or reduced to suit your own taste.
• Use the large side of the grater, and only lightly pack the grated carrot to fill 2 cups. Finely grated carrot can introduce too much moisture into the cake.
• Raisins/ and or nuts can be added to this recipe. About 3/4 cup of ether should suffice. I do toast and roughly chop all nuts with a chef knife before adding them. It really does improve their flavour.
• Get the recipe for theWhipped Cheesecake Frosting HERE.
• The cake can also be baked in two 9 inch round cake pans. Let the toothpick test be your guide to when it's fully baked, usually 30-35 minutes

• FROSTING                                                                                                                                                          1 cup whipping cream
• 1 cup icing sugar
• 2 blocks cream cheese (1 pound total)
• 2 tsp vanilla extract

1. Let the cream cheese warm up out of the fridge for an hour before using it. This helps keep the frosting smooth with no lumps.
2. Take 3 tbsp icing sugar from the 1 cup you've measured.
3. Add it to the bowl of an electric mixer, with the whisk attachment in place.
4. Add the whipping cream and whisk at high speed until the cream makes soft peaks. Not too stiff.
5. Remove the whipped cream to a separate small bowl and set aside.
6. Return the bowl to the mixer, this time with the paddle attachment. (No need to wash the whisk yet, you will need it again)
7. Add the cream cheese, vanilla extract and remaining icing sugar and beat until the mixture is soft and smooth. A sort of spreadable texture.
8. Remove the paddle attachment and scrape down the paddle and sides if the bowl well. 
9. Add the whisk attachment again and add about 1/3 of the whipped cream.
10. Whisk at high speed until smooth.
11. Add the next 1/3 of the cream and again whisk until smooth.
12. Finally, add the last of the whipped cream and whip at high speed for 2 or three minutes until smooth and light.
13. Frost your cake as desired.