Moist Carrot Cake

Step 1

Preheat the oven to 350F degrees. Grease and flour a 9x13 inch metal cake pan (ensure the sides are at least 2 inches tall).

Step 2

In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, cloves & salt.

Step 3

In a separate large bowl beat together the oil, brown sugar, eggs & vanilla extract. Turn the mixer down to low speed and beat in the milk.

Step 4

With the mixer on low, mix the flour into the oil mixture about 1/2 at a time.

Step 5

Turn off the mixer and gently fold in the grated carrots and chopped nuts using a rubber spatula

Step 6

Pour the batter into the prepared pan and bake for 35-40 minutes, or until a cake tester comes out clean. Cool fully.

Step 7

In a large bowl beat the butter until soft.

Step 8

Mix in the cream cheese.

Step 9

Add in the salt and lemon juice, then mix in the powdered sugar about 1 cup at a time. I usually taste test the frosting after adding about 1 1/2 cups sugar to see if it's sweet enough for your liking.

Step 10

Frost the cooled cake, then optionally sprinkle the top with chopped walnuts.