Carrot Cake 6"

Carrot Cake Layers **eggs, butter, and cream cheese at room temperature** 1. Preheat the oven to 350°F / 175°C. Line three, 6-inch with parchment rounds and grease with non-stick baking spray. Batter can sit at room temperature for a few hours. 2. In a large bowl, whisk together 2 cups all-purpose flour, 2/3 cup light brown sugar, 2/3 cup granulated sugar, 1 1/4 tsp baking soda, 3/4 tsp baking powder, 1/2 tsp salt, 2 tsp cinnamon, 1/4 tsp nutmeg, and 1/8 tsp cloves. Set aside. 3. In a separate, large bowl, whisk together 4 eggs, 2/3 cup oil, 1/3 cup buttermilk, and 1 tsp of vanilla until combined. 4. Add the dry ingredients into the wet ingredients and mix until just combined. 5. Fold 2 1/4 cups of finely grated carrots into the batter with a rubber spatula. 6. Divide the batter evenly between the prepared cake pans. (Kitchen Scale) 7. Bake the cake layers for 28-32 minutes or until a toothpick comes out with a few moist crumbs. 8. Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pans to separate the cake layers from the pan. 9. Place the cake layers in the freezer for 45 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans. 10. Use a serrated knife to level the tops of the layers. If you're making these layers in advance, wrap and freeze the cake layers at this point. Cream Cheese Buttercream Frosting 1. While the cake layers bake and cool, make the cream cheese frosting. 2. Beat 1 1/2 cups of butter and 1/2 cup of cream cheese on a medium speed for 30 seconds with a paddle attachment until smooth. 3. Add in 2 tsp of vanilla and 1/2 tsp of salt. Beat on low until the ingredients are fully incorporated. 4. Slowly mix in 7 cups of powdered sugar on a low speed. Halfway through add 1 Tbsp of heavy cream to make the frosting easier to mix. 5. If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting seems too thin, add in more powdered sugar (1/4 cup at a time). 6. Wait to color the frosting until the cake is fully frosted. 7. Cover the cream cheese frosting with a piece of plastic wrap to prevent it from crusting and set it aside. It can sit at room temperature for up to 4 hours, but if you make it in advance be sure to store it in the fridge. Assembling 6" Carrot Cake 1. Stack and frost the cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board. 2. Spread an even layer of buttercream on top of the cake layer with a large offset spatula. 3. Repeat with the remaining cake layers and place the top cake layer upside down to make the cake easier to frost. 4. Use a large offset spatula and/or bench scraper to cover the cake in a thin layer of frosting to trap in any crumbs, then chill it in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch. 5. Then add another layer of frosting around the cake and create a textured look using a large offset spatula or the back of a spoon.