Ingredients

• 2 cups Unbleached White All-Purpose Flour
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• ½ tsp Kosher Salt
• 2 tsp Ground Cinnamon
• ¼ tsp Ground Cloves
• 4 Eggs
• 1 ¼ cups Vegetable Oil
• 1 ¼ cups Granulated Sugar
• ½ cup Brown Sugar
• 2 tsp Vanilla Extract
• 3 cups Shredded Carrots (about 1 lb)
• 1 cup Chopped Walnuts

• 1 lb Cream Cheese, room temperature
• 1 cup Butter, room temperature
• 4 cups Powdered Sugar
• 1 tsp Vanilla Extract

Instructions

1. Preheat oven to 350°F. Oil two 8-inch cake pans and line the bottoms with parchment paper; set aside.
2. In a medium bowl, combine flour, baking powder, baking soda and spices; set aside.
3. In a large mixing bowl, whisk together eggs, oil, sugars, and vanilla extract. Add dry ingredients and mix to combine, taking care not to overmix. Fold in carrots and walnuts.
4. Portion batter between the prepared cake pans and spread evenly. Bake until a toothpick inserted in the center of each cake comes out clean, 45–60 minutes. Let cool completely before unmolding and frosting.
5. To prepare the frosting, beat cream cheese and butter together in a large mixing bowl until smooth. Add powdered sugar, one cup at a time, beating thoroughly between additions, then stir in vanilla extract.
6. To assemble cake, slice each cake in half to create four layers in total. Select a layer to be the bottom layer and top with about ⅔ cup cream cheese frosting; smooth into an even layer. Top with a layer of cake and repeat until there are four cake layers and three frosting layers. Make sure the cake edges are straight and then smooth the remaining frosting over the top and sides. Let chill until set, then slice and serve.