This Carrot Cake with Vanilla Cream Cheese Frosting is moist and tender, spiced with cinnamon and nutmeg, and has a whole pound of finely grated carrots. The frosting is silky and delicious. Truly, a perfect carrot cake.
Spray the bottom and sides of three 6" or two 8-9" cake pans with nonstick cooking spray. Line pan bottoms with parchment paper circles.
Place oven rack in middle position and preheat oven to 350 degrees.
In a large mixing bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
Place oil, sugar, and eggs into a separate large bowl or the bowl of an electric mixer. Mix on low speed until combined.
With mixer on low speed, add in the flour gradually until all of it is well incorporated. Scrape sides and bottom of bowl and gently stir.
With spatula, fold in carrots until well blended, followed by raisins and nuts (if using). Divide cake batter into prepared cake pans.
Bake for about 35 minutes (or 30 minutes for dark gray or black pans). Check for doneness with a toothpick inserted into the center of cakes. Toothpick should be mostly dry, with only a few crumbs on it.
Place pans onto wire rack for 10 minutes. After 10 minutes, slide butter knife along outside of pans to loosen and invert onto wire rack to cool to room temperature. Remove parchment paper circles.
Make Cream Cheese Frosting as cake cools.
Place Cream cheese and butter in a large bowl or into the bowl of an electric mixer. Beat on medium speed until light and fluffy. Decrease speed to low and add vanilla. Add salt and then powdered sugar (gradually). Once all sugar is incorporated, increase speed to medium and beat for 2-3 minutes until fluffy.
Once cakes are room temperature, trim any domed parts off cakes with a serrated knife. Place first layer cut side up onto cardboard round or cake plate. Spread about 1/3 cup frosting (for a 6" cake) evenly on cake. Repeat with second layer. Place third layer onto frosting cut side down.
Using a cake spatula or a butter knife, apply a thin coating (crumb coat) of frosting all around and on top of cake. Chill in refrigerator for about 20 minutes. Apply a second coat to cover crumb coat.
Decorate as desired.
This cake recipe makes enough batter for a three layer 6" cake or a two layer 8-9" cake.
Frosting may be doubled. This frosting recipe makes enough to fill and coat cakes in the sizes above, but not enough for piped rosettes or other decorations.
Store covered at room temperature for 2-3 days.
For edible moss: Place graham crackers (or other plain cookies) in a large plastic zipper bag and crush with a rolling pin or mallet. If using gel food colors, dilute first with any clear extract or vodka (the alcohol will evaporate). I use vodka because quite a bit of liquid is needed. Liquid food colors can be used without diluting. Add to bag with cookie crumbs and mix in. Add more food coloring until desired color is achieved. Place onto a cookie sheet to dry out or into a 300 degree oven for 5-10 minutes.
Make Ahead tip: You may freeze the unfrosted cake layers wrapped in plastic wrap and placed in freezer bags for up to 2 months. You may also freeze the fully decorated, frosted cake in a cardboard cake box that has been wrapped well in plastic wrap and then wrapped in a layer or two of heavy duty aluminum foil. Thaw cake (without unwrapping the box) in the refrigerator overnight.