The Best Carrot Cake You'll Ever Eat

Ingredients

Cake

• nonstick cooking spray, for greasing
• 2 lb large carrot (480 g), peeled
• 1 cup buttermilk (240 mL), room temperature
• 2 ½ cups all purpose flour (322 g)
• 1 cup whole wheat flour (145 g)
• 1 tablespoon baking powder
• 1 tablespoon ground cinnamon
• 2 teaspoons ground ginger
• 1 ¾ teaspoons kosher salt
• 1 teaspoon baking soda
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon freshly grated nutmeg
• 2 cups light brown sugar (400 g)
• 1 cup granulated sugar (200 g)
• 4 large eggs, room temperature
• 1 tablespoon McCormick® vanilla extract
• 1 cup vegetable oil (240 mL)

Frosting

• 2 sticks butter, softened
• 16 oz cream cheese (450 g), softened
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt
• 1 vanilla bean, seeds scraped
• 3 cups powdered sugar (330 g)

Nutrition Info

• Calories 755
• Fat 33g
• Carbs 107g
• Fiber 4g
• Sugar 74g
• Protein 10g