Carrot Layer Cake with Cream Cheese Frosting

Freshly grated carrots give this two-layer cake moisture and a soft, textured crumb. Cinnamon stays in the background, and a tangy cream cheese frosting balances the sweet cake. There is no pineapple or applesauce in this formula, so do not add either without adjusting the batter.Fresh carrots keep the crumb moistFold the carrots in after the flour is nearly incorporated to avoid overmixing. Frost only fully cooled layers: even slightly warm cake can melt the cream cheese frosting and make the layers slide.Grate the carrots and soften the frosting ingredientsCarrots: Grate fresh carrots on the fine-to-medium holes of a box grater. Packaged shreds are often thicker and drier.Cream cheese: Use full-fat block cream cheese. Spreadable tub products can make loose frosting.Walnuts: Optional; chop small so slices cut neatly. The estimate includes them.Illustrative view of carrot cake. Appearance can vary with ingredients and equipment.Cool the layers before frostingAllow about 3 hours 10…

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