Mile End Carrot Cake with Cream Cheese Frosting

Original Source: Crepes of Wrath

Makes: 10-12 Slices

Ingredients (Cake):

• 3 large eggs - room temperature
• 330g (1½ cups) granulated sugar
• 100g (½ cup) packed brown sugar
• 350ml (1½ cups) vegetable or canola oil
• 5x (450g/1lb) large carrots - peeled and grated
• 310g (2½ cups) all-purpose flour
• 1¼ teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg 
• pinch of ground cloves

Ingredients (Frosting):

• 450g (16oz) cream cheese - room temperature 
• 60g (½ cup) icing sugar 
• pinch of salt
• 60ml (¼ cup) sour cream
• 1 teaspoon vanilla extract
• roughly chopped walnuts, for garnish

Methods:

1. Preheat your oven to 180°C (350°F). Line the bottom of your cake pan(s) with a circle of parchment paper, then grease the pans well with cooking spray or butter. You can use 1 12-inch cake pan or 2 8-inch cake pans.
2. In a mixing bowl, combine the eggs and sugars and mix until the sugar has dissolved. 
3. Add in the oil very, very slowly, mixing or processing until the oil starts to emulsify a bit; then add in the grated carrots and mix until incorporated. 
4. Mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves, then add it to the egg and oil mixture until just moistened and evenly combined. 
5. Pour the cake batter into your prepared pan(s). Bake, rotating the pans halfway through baking time, until the cake is golden brown and set (when a toothpick is inserted, it should come out clean), about 25-30 minutes. Allow the cake to cool completely on a wire rack before removing it from the pan(s). 
6. Combine the cream cheese, icing sugar, salt, sour cream, and vanilla extract, in a stand mixer fitted with your whisk attachment. Beat for a solid 5 minutes or so, until the mixture is light and airy. 
7. To assemble the cake, first, if you are using 2 layers, place the first layer on a cake stand or a plate and put about ⅓ of the frosting on top of the flat side of the cake. Spread it out evenly, then place the 2nd layer on top. Frost the cake with a light layer of frosting – this is the “crumb” layer, so you just want a really thin base to keep the crumbs from showing through the final layer. Place the cake and its crumb layer in the fridge for 10 minutes or so, to firm up, then finish frosting whichever way you like. Decorate with walnuts or whatever else you like and place back in the fridge for 20 minutes before slicing and serving. This cake will keep well in an airtight container, refrigerated, for up to 5 days