• NOTE: These measurements are for one cake layer. If you want a three layer cake (like the one pictured), then triple the recipe!

Ultra Moist Carrot Cake

• Preheat oven to 350°F. Prepare a 8” or 9” springform pan by spraying it with cooking spray. Using a kitchen towel or paper towel, ring the excess moisture out of the shredded carrots, then set the shredded carrots aside.
• In a stand mixer fitted with the paddle attachment, add in the brown sugar and oil. Beat on medium until combined. Add in sour cream and beat until well combined. Add eggs and egg yolk, one at a time, and beat until smooth. Add vanilla and mix to combine.
  
• In a separate bowl, add flour, baking soda, cinnamon, salt, all-spice, nutmeg, and ground ginger. Whisk well to combine. Add the dry mixture to the stand mixer, turn the stand mixer on low and mix to combine, scraping at the sides of the bowl and stopping as soon as the batter is combined. Add the shredded carrots and fold them into the batter manually using a spatula.
  
• Fill cake pan with batter, and place into the oven. Bake for 32-40 minutes, checking intermittently at the end until a tooth pick comes out clean. Allow to cool completely before frosting.
  

Cream Cheese Frosting

• In a stand mixer, fitted with the whip attachment, beat together the butter and cream cheese at medium-high speed for about 2 minutes. Scrape the sides of the bowl, then add in the confectioners sugar in small additions, beating on low between each addition, scraping at the sides between. After all the sugar has been added, add in the vanilla and salt, and beat on low to combine. Turn stand mixer to medium-high speed and beat for 2-3 minutes. The frosting should look creamy and light, and should be very easy to work with.