Moist Carrot Cake with Cream Cheese Lemon Frosting

Instructions

1. 11

   Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) round baking pan or line with parchment paper. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. If using, add the chopped walnuts to the dry ingredients.

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   In a separate bowl, combine the granulated sugar, vegetable oil, and eggs. Beat until well combined and slightly lightened. Stir in the grated carrots until evenly distributed.

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   Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix the batter.

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   Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

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   While the cake cools, prepare the cream cheese lemon frosting. In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.

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   Gradually add the powdered sugar, lemon juice, and vanilla extract. Beat until the frosting is light and fluffy. If the frosting is too thick, add a tiny bit more lemon juice; if it's too thin, add a little more powdered sugar.

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   Once the cake is completely cool, spread the cream cheese lemon frosting evenly over the top and sides of the cake. You can decorate with additional chopped walnuts or a sprinkle of cinnamon, if desired. Slice and serve!