Moist, rich, and lightly
spiced, this carrot cake received our Test Kitchens' highest rating. We
call for a metal baking pan for the cake; if you use a glass baking
dish, which conducts heat better than metal, decrease the baking
temperature to 325°, and begin checking for doneness after 25 minutes.
For the best frosting consistency, use softened butter and cold cream
cheese, and add the powdered sugar in batches.
How to Make It
Step 1
Step 2
Step 3
Step 4
Step 5
In the bowl of a stand mixer fitted with the paddle, beat the cream cheese with the butter at medium speed until blended, about 30 seconds. Beat in the confectioners' sugar in two batches, mixing thoroughly between additions, about 1 minute. Beat in the vanilla.Step 6
Make Ahead
The frosting can be refrigerated
for up to 2 days; bring to room temperature before using. The frosted
cake can be refrigerated for up to 3 days.