Classic Carrot Layer Cake

Instructions

1. Preheat oven to 350. Prepare 2 6,8, or 9 inch cake pans* by buttering, flouring and lining the bottom with parchment paper. Set aside.
2. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on a medium-high for 2 to 3 mins. Scrape down the sides of the bowl, add the eggs, and mix on medium-high for 2 to 3 mins. Scrape down the sides of the bowl again.
3. On low speed, stream in the oil, Increase the mixer speed to medium-high and paddle for 4 to 6 mins, until the mixture is practically white, twice the size of your original fluffy butter/sugar mixture, and completely homogenous, with no streaks of fat. (Mixing this batter what feels like a lot is part of what makes it so amazing.) Stop the mixer and scrape down the sides of the bowl.
4. On low speed, add the flour, baking powder, baking soda, cinnamon and salt. Mix for 45-60 seconds, just until your batter comes together and any remnants of dry ingredients have been incorporated.
5. Dump the shredded carrots into the bowl and, with a spatula, fold hem into the batter. scraping down the sides of the bowl and giving the batter one last fold.
6. Evenly divide the batter between your prepared pans.
7. Bake for 25-30 mins or until a toothpick inserted into the center of the cake comes out clean. Let cakes cool on a wire rack while you prepare the frosting.

For the Frosting:

1. Cream together the butter and cream cheese until light and fluffy. Add the vanilla and cinnamon, and then the powdered sugar, one cup at a time, until the frosting is smooth and thick. The more powdered sugar you add the more stiff it will be so start with 2 cups and add a little more at a time if needed.
2. Slice the cake layers in half if desired to make 4 layers, or just frost the two layers. Store in the fridge until ready to serve.