Carrot Cake with Cream Cheese Frosting

Who hasn't made a carrot cake?  I imagine most recipes are pretty much the same, some may add nuts or pineapple, but outside of that, not too much difference.  I got a new cake pan that has twelve 2 1/2" x 2 1/2" squares.  I was told that you can use any recipe that calls for a 13 x 9 pan and substitute this for individual cakes.  These are great for individual gifts or for the office.  You could also freeze each cake and then frost them as they thaw (the frosting will keep a long) time.

You can make this cake in two 9" round pans.  If you do, double the frosting recipe to accommodate the extra layers.

CARROT CAKE with CREAM CHEESE FROSTING

2 1/2 cups AP flour (12 1/2 oz)
1 1/4 tsp baking powder
1 tsp baking soda
1 1/4 tsp cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1# carrots, peeled
1 1/2 c sugar (10 1/2 oz)
1/2 cup packed light brown sugar (3 1/2 oz)
4 large eggs
1 1/2 cups vegetable oil (I use 3/4 cup applesauce & 3/4 cup oil to lighten it up a bit)
1 to 1 1/2 cups chopped walnuts, optional
chopped walnuts for garnish, optional

Frosting:
8 oz cream cheese (I use light), softened to room temperature
5 Tbsp butter, softened to room temperature
1 Tbsp sour cream, light or regular
1/2 tsp vanilla extract
1 1/4 cups powdered sugar (4 1/2 oz)

Preheat the oven to 350.  Adjust oven rack to middle position.  Grease and flour a 9x13" baking pan or 2 9" round pans.

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl, set aside.  In a food processor filled with large or fine shredding disk, shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside.  You can also shred by hand on a box grater if you don't have a food processor.

In the bowl of a standing mixer fitted with paddle attachment (or in a large bowl and using a hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds.  Reduce speed to medium; with mixer running, add oil in a slow, steady stream, being careful to pour oil against inside of bowl to avoid splattering.  Add applesauce, if using, and mix in.  Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer.  Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain.

Pour into prepared pan(s) and bake until toothpick or skewer inserted into center of cake comes out clean, about 32 minutes for 9" rounds or 40 minutes for 9x13 pan.  Let cakes cool for about 10 minutes in the pan and then invert them onto a cooling rack to cool completely (the 9x13" cake can be cooled completely in the pan if you don't plan to invert and ice all the sides).  At this point, once the cakes are cooled, they can be wrapped in plastic wrap and put in a ziplock bag and placed in the freezer for up to 2 months.  Thaw room temp prior to frosting.

When cake is cool, mix cream cheese, butter, sour cream, and vanilla at medium-high speed in clean bowl of standing mixer fitted with whisk attachment (or in a large bowl using hand-held mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed.  Add confectioners' sugar and mix until very fluffy, about 1 minute.