Family's Favorite Carrot Cake

After I graduated from culinary school, I was put in charge of all family, friend and sometimes neighbor celebrations.  Never something I ever complained about!!!  I was MORE  than willing to put my education to good use, and there is nothing I enjoy more than baking, assembling and decorating cakes.

My Dad's personal favorite is Carrot Cake, and every year, I make a from scratch carrot cake, that always receives rave reviews (and usually requests from anyone within smelling range of our oven for a cake of their own!).

So here's the recipe:

Preheat your oven to 350° F For the Cake 4 large eggs 1 1/2 cups granulated sugar 1 cup canola oil 2 cups all-purpose flour 1 tsp baking soda 1 1/2 tsp baking powder 1/2 tsp salt 1 1/2 tsp ground cinnamon 1/2 cup chopped walnuts 2 1/2 cups finely grated raw carrots* For the Frosting 1 1/2 sticks of butter, room temperature 12 ounces (1 1/2 packages) cream cheese, room temperature 3 cups powdered sugar, sifted 1 1/2 tsp vanilla extract Method 1. Begin by whisking the eggs with a hand held electric mixer, or a stand mixer, fit with the whisk attachment for about 2 or 3 minutes, and then gradually add in the sugar. Continue whisking until the mixture has tripled in volume, and is very light in color, about 3-4 more minutes. 2. In a steady stream, slowly add the canola oil. After the oil is incorporated, switch to the paddle (for a stand mixer) or the beaters (for a hand mixer). 3. Combine the flour, baking soda, baking powder, salt and cinnamon. Whisk these  ingredients together by hand before adding to the batter.  Mix on low until just incorporated. 4. Add in the grated carrots and chopped walnuts. Mix until evenly combined. 5. Divide the batter evenly between two 9" round cake pans, greased, and lined on the bottom with parchment paper. Bake for 15- 25 minutes until a tooth pick inserted in the center comes out clean. Allow to cool in the pans to body temperature, then remove from pans and allow to cool completely on cardboard cake rounds (these can be found at any craft store that sells cake decorating supplies, like Michael's, Roberts, Hobby Lobby, and Walmart) To make the frosting 1. Cream the cream cheese and butter together until completely smooth.   2. Add the vanilla extract, and half of the powdered sugar. Mix on low speed until combined 3. Add the remaining powdered sugar and mix to combine. Avoid "stringy" or "stretchy" frosting by mixing only as much as is needed to combine the ingredients.  Over mixing will result in loose frosting that doesn't hold its shape. To assemble the cake  Place the bottom layer on a cake plate. Level the top and spread with 1/3 of the frosting. Level the other cake, and place cut side down on top of the frosted layer (this provides a more level and smooth surface on which to spread the frosting). Spread with another 1/3 of the frosting. Using the remaining frosting, cover the sides of the cake.  I find it is best to chill the cake, especially in warm climates. Move the cake to room temperature 1 1/2 hours before serving. Try it out and let me know what you think! *For the carrots, you can use the pre-shredded, packaged ones, but I recommend chopping them into smaller pieces.