Carrot Cake
Adapted from Cake Ladies
Makes 1 9-inch 3-layer cake

My one quibble with this cake is that the actual cakes were on the flat side.  I might one and a half the recipe for the batter next time so the cake it a little taller. 

For the cake:
2 sticks (1 cup) unsalted better, at room temperature
1¾ cups sugar
¼ cup molasses
4 large eggs, at room temperature
1½ cups all-purpose flour
1½ cups whole wheat flour
½ tsp. baking soda
½ tsp. salt
1 tbsp. baking powder
2 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1½ cups buttermilk, at room temperature
2 cups grated carrots
Zest of 1 lemon

For the icing:
2 packages (1 pound) cream cheese, softened
1 stick unsalted butter, softened
¼ tsp. salt
1 tsp. pure vanilla extract
5 cups powdered sugar

Preheat the oven to 350ºF.  Spray the bottom and sides of 3 9-inch round cake pans with cooking spray.  Place the pans on a sheet of parchment paper and trace three circles the same size as the bottoms of the pans.  Cut out the circles and place in the bottom of the greased pans.

Make the Batter:
Cream the butter, sugar, and molasses together in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy.  While beating the mixture on low speed, add the eggs, one at a time, beating after each addition.

Using a rubber spatula, scrape down the bottom and sides of the bowl, and beat again until the mixture is smooth, light and creamy.

Stir the flours, baking soda, salt, baking powder, and spices together into a separate bowl.

With the mixer on low speed, alternately add the dry ingredients to the creamed mixture with the buttermilk, beginning and ending with the dry ingredients.  Scrape down the bottom and sides of the bowl sveral times.  Mix lightly but thoroughly between each addition, until ingredients are just combined.  Add the carrots and lemon zest, and stir by hand until combined.

Gently scrape the batter into the pans, dividing the batter  evenly between the three pans.  Place in the preheated oven, and bake for 30 to 35 minutes, or until a knife inserted into the center of the cake comes out clean and the sides of the cake have pulled away from the sides of the pan.  Allow the cakes to cool for 20 minutes, then run a thin knife around the edges of the cakes (a palette knife works best) to make sure they are not stuck to the pans.  Carefully remove the layers from the pans and settle on a wire rack to finish cooling.

Make the icing:
Cream the cream cheese and butter together in the bowl of a stand mixer on low speed.  Beat until the mixture is smooth and creamy and no lumps of butter remain.  Add and combine the vanilla.  Add the powdered sugar 1 cup at a time, blending on low speed until fully incorporated.  Using the rubber spatula, scrape down the paddle, sides , and bottom of the bowl.  Beat the mixture on medium speed until light and fluffy.

Assemble the cake:
When the layers are completely cool, invert the first layer onto a cake plate so that the parchment side is up.  Carefully peel off the parchment and throw it away.  Spread about 1 cup of the cream cheese icing on the top surface of the cake with an offset spatula, pushing the icing all the way to the edges.  Place the second layer on top of the first and repeat the process – removing the parchment paper and spreadting the icing.  Top with the third layer and apply a very thin coating of icing (a crumb coat) all over the cake.  Refrigerate for 1 hour.  Remove and finishing covering the cake with the icing.

Carrot Cake can be kept covered at room temperature for up to three days and can be refrigerated for up to one week.