1 tbsp unsalted butter , softened
1 ½ cups plus 2 tbsp flour
1 cup sugar
1 ½ tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp grated nutmeg
½ tsp ground allspice
½ tsp salt
2/3 cup vegetable oil
3 eggs, lightly beaten
1/ 1/ 2lbs carrots, peeled, trimmed, and grated (about 4 cups)
7 tbsp unsalted butter, softened
1 tbsp vanilla extract
3 cups confectioners sugar
cake: Preheat the oven to 350°. Grease two 8" round cake pans with butter, dust each with 1 tbsp of the flour,
tapping out the excess, and set aside. Combine the remaining 1 ½ cups flour, sugar, baking soda, baking
powder, cinnamon, cloves, nutmeg, allspice, and salt in a large bowl. Add oil and eggs and stir until smooth.
Add carrots and mix well. Divide batter between pans. Bake until toothpick comes out clean, about 25 minutes.
Set aside to cool on a rack, then remove cakes from pans.
frosting: Beat cream cheese, butter, and vanilla in a mixing bowl with an electric mixer on high speed until
smooth. Reduce speed to low and beat in sugar.
cake round on as cake plate and spread on third of the frosting on top. Set the remaining cake round on top
and ice cake with the remaining frosting.