The Carrot Cake That Made Me Believe Again (Seriously, It’s That Good)

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
2. 2

   In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. 3

   In a separate medium bowl, whisk eggs until frothy. Add olive oil, sour cream, and vanilla extract; whisk until smooth.
4. 4

   Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix.
5. 5

   Gently fold in the grated carrots and optional chopped nuts.
6. 6

   Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. 7

   Cool cakes in pans on a wire rack for 10-15 minutes, then invert onto the rack to cool completely.
8. 8

   --- For the Vanilla Bean Cream Cheese Frosting ---
9. 9

   In a large bowl, beat softened cream cheese and butter with an electric mixer on medium speed until smooth and creamy (2-3 minutes).
10. 10

    Reduce speed to low. Gradually add sifted powdered sugar, vanilla bean paste, and a pinch of salt. Start with 3 cups of sugar.
11. 11

    Increase speed to medium-high and beat for 2-3 minutes until light and fluffy. Add heavy cream if a thinner consistency is desired.
12. 12

    --- Assemble the Cake ---
13. 13

    Once cakes are completely cool, level tops with a serrated knife if needed. Place one layer on a serving platter. Spread with about a third of the frosting.
14. 14

    Top with the second cake layer. Frost the top and sides of the entire cake with the remaining frosting.
15. 15

    Garnish with extra chopped nuts, if desired. Chill for at least 30 minutes before slicing for best results.