Best Ever Carrot Cake

Serves 8-10

Ingredients:

Carrot Cake:
1 2/3 cup avocado oil (or vegetable oil)
1 cup granulated sugar
1 cup packed brown sugar
6 eggs, room temperature
1 Tbsp vanilla extract
3 1/4 cups all-purpose flour
1 Tbsp ground cinnamon
2 tsp baking soda
2 tsp kosher salt
1 tsp baking powder
1/2 tsp ground nutmeg
1/4 tsp ground allspice
2 cups finely-grated fresh carrots (I like using heirloom, a combination of orange, yellow and white)
1 cup shredded sweetened coconut (for garnish)

Cream Cheese Frosting:
3 (8-ounce) bricks cream cheese, room temperature
1 cup unsalted butter, room temperature
1 Tbsp vanilla extract
1/2 teaspoon kosher salt
7 - 8 cups powdered sugar 

Directions:
Preheat oven to 350°F.  Spray three 8-inch round baking pans with nonstick cooking spray.

In a large mixing bowl, whisk together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs and vanilla, and whisk until smooth.

In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, baking soda, salt, baking powder, nutmeg, and all spice) until combined. Gradually add the dry ingredient mixture into the egg mixture and stir until smooth. Fold in the grated carrots and stir until combined.

Portion the batter evenly into the prepared baking pans. Bake for 25-30 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.  Transfer the baking pans to a wire cooling rack and let the cakes cool until they reach room temperature.

Meanwhile, to make the cream cheese frosting, combine the cream cheese, butter and vanilla in a large mixing bowl and stir until combined and smooth. (You can either do this with a spatula, or with a hand or stand mixer.) Gradually stir in the powdered sugar and mix until it is completely combined.  You want the frosting to be pretty firm for a 3-layer cake, so add more/less powdered sugar as needed to reach the correct consistency.

Once the cakes reach room temperature, use a cake leveler or a bread knife to slice off the rounded tops of the cakes so that they are completely flat on top.  Place the first cake on your serving platter, add a large scoop of frosting on top of it, and spread the frosting so that it covers the cake evenly and extends a bit over the edges.  Repeat with the second and third layers of the cake.  Then use some of the remaining frosting to frost the side edges of the cake. Note that I like to keep the look a bit messy, so I like some cake to show through the sides.

Spread shredded coconut on baking sheet sprayed with nonstick cooking spray. Place in preheated 400-degree oven. Bake for 5-7 minutes or until lightly golden brown. Use coconut around edges of top layer of cake and base of outer layer for garnish.

Once you’re ready to serve the cake, slice it up and enjoy!  Or cover and refrigerate for up to 4 days.