Carrot Cake with Cream Cheese Frosting

Instructions

1. Prepare the pans
   Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
2. Mix dry ingredients
   In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until well combined.
3. Prepare wet ingredients
   In a large bowl, beat eggs and sugar until light and fluffy, about 3 minutes. Gradually add oil while continuing to beat. The mixture should be smooth and well incorporated.
4. Combine wet and dry mixtures
   Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the grated carrots and chopped nuts with a spatula until evenly distributed throughout the batter.
5. Bake the cake
   Divide batter evenly between the prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
6. Make the frosting
   In a large bowl, beat cream cheese and butter until smooth and creamy, about 3 minutes. Gradually add powdered sugar, one cup at a time, beating well after each addition until frosting is light and fluffy. Add vanilla extract and beat until incorporated.
7. Assemble the cake
   Once cakes are completely cool, place one layer on a serving plate. Spread about 1 cup of frosting evenly over the top. Place the second layer on top and cover the entire cake with remaining frosting, creating decorative swirls on top and sides.
8. Garnish and serve
   Sprinkle additional chopped nuts around the edge of the cake for decoration. Refrigerate for at least 30 minutes before serving to allow frosting to set. Store any leftovers in the refrigerator for up to 5 days.