– 1 ⅔ cup All-purpose flour – 1 teaspoon Baking soda – ½ teaspoon Baking powder – ½ teaspoon Salt – 1 ½ teaspoon Ground cinnamon – ¼ teaspoon Ground nutmeg – ½ teaspoon Ground ginger – ¼ teaspoon Pumpkin pie spice – ½ cup Oil Use canola oil or vegetable oil. – ½ cup Brown sugar packed light or dark – ½ cup White granulated sugar – ½ cup Sour cream room temperature – 1 teaspoon Pure vanilla extract – 1 cup Grated carrots freshly grated. Don't use pre shredded. – 2 Large eggs room temperature – 6 oz Cream cheese room temperature – 1 cup Unsalted butter slightly cold – 4 ½ cups Powdered sugar sifted – 1 teaspoon Pure vanilla extract – ½ teaspoon Salt – ⅛ cup Heavy cream – Chopped walnuts for decoration
Preheat the oven to 350°F. Nonstick baking spray three 6-inch cake pans. Use 6-inch parchment circles to line bottoms. Spray again.Sift flour in a medium bowl. Add baking powder, soda, salt, cinnamon, nutmeg, ginger, and pumpkin pie spice.
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Use a small cheese grater to shred carrots. Finely shred it. Cup-compress carrots.In a large bowl, mix oil, brown sugar, sugar, vanilla, sour cream, shredded carrots, and eggs. Mix well.
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Whisk in dry ingredients until barely mixed. Thin batter. Pour batter into three cake pans equally. Bake 20–25 minutes.Bake until toothpick comes out clean.
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Let cakes remain in heated pan for 10 minutes. Cool fully on a rack.Reserve butter on the counter for 30 minutes. It will cool somewhat. Sift powdered sugar while waiting.
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Mix butter and cream cheese on high for 3 minutes. Very fluffy. Scrape basin and gently add powdered sugar. Quite thick.Mix in vanilla, salt, and heavy cream. Mix slowly until mixed. Beat on high for 1-2 minutes until creamy.
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If the cake has a dome, level the layers with a serrated knife. Freeze cake layers for 15 minutes. Cold cakes are simpler to decorate.Place the first layer and apply ¾ cup of frosting on the cake. Repeat layers two and three.
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Cover the cake with light icing. Keep cake crumbs in place by freezing for 15 minutes.Finish frosting the cake. Top the cake with chopped walnuts and more piping.
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