Carrot Cake with Cream Cheese Frosting

Method

1. 1Prepare and mix the batter. Preheat the oven to 180°C (350°F). Grease two 20 cm (8-inch) round cake tins, line the bottoms with parchment paper, and grease the parchment. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. In a separate large bowl, whisk the oil, brown sugar, and caster sugar together until the sugar begins to dissolve. Add the eggs one at a time, whisking well after each. Add the vanilla. Pour the dry ingredients into the wet and fold with a rubber spatula until just combined — a few streaks of flour are fine. Add the grated carrots and fold through until evenly distributed. If using nuts, fold them in now. Do not overmix.
2. 2Bake the cake layers. Divide the batter evenly between the two prepared tins — weigh the batter if you can for even layers. Smooth the tops with the back of a spoon. Bake on the middle rack for 28 to 35 minutes, until a skewer inserted in the center comes out clean or with a few dry crumbs. The tops should spring back lightly when pressed. Do not open the oven in the first 20 minutes or the layers may sink in the center. Leave the cakes in the tins for 10 minutes, then run a knife around the edge and turn out onto wire racks to cool completely. The layers must be fully cold before frosting — warm cake will melt the cream cheese frosting on contact.
3. 3Make the cream cheese frosting. Beat the cold cream cheese and room-temperature butter together in a large bowl with an electric mixer on medium-low speed until smooth and fully combined — about 2 minutes. The cream cheese should be cold and the butter soft, not both at the same temperature, because cold cream cheese keeps the frosting from becoming runny. Add the sifted icing sugar in two or three additions, mixing on low until incorporated after each, then increase to medium and beat until smooth and fluffy, about 1 minute. Add the vanilla and salt. Taste: if it's too sweet, another pinch of salt; if too thick, a teaspoon of cold milk; if too loose, more icing sugar. The frosting should be spreadable but hold its shape when you drag a spoon through it.
4. 4Assemble the cake. Place one cooled cake layer on a cake board or serving plate. Spread roughly a third of the frosting over the top in an even layer that reaches to the edges. Place the second layer on top. Use the remaining frosting to cover the top and sides of the cake. For a rustic look, use a palette knife or the back of a large spoon to create swirls on the top and drag it in one direction around the sides. For a cleaner finish, use a bench scraper to smooth the sides. The frosted cake should be refrigerated for at least 1 hour before serving so the frosting sets.
5. 5Serve and store. Remove the cake from the fridge 20 to 30 minutes before serving — carrot cake eaten straight from the cold refrigerator is denser and less flavourful than at room temperature. Garnish with extra toasted walnuts or pecans scattered over the top, or thin carrot curls made by peeling a raw carrot with a vegetable peeler. The cake keeps refrigerated for up to 4 days, covered loosely with cling film. The flavor actually improves after the first day as the spices mellow and the frosting soaks slightly into the layers.