24 ounces of cream cheese, softened to room temperature
1 cup Unsalted Plugrá Butter
1 tablespoon vanilla extract
1/2 teaspoon salt
6 cups powdered sugar
Preheat oven to 350°F.
Set cream cheese and Unsalted Plugrá Butter out to soften.
Spray three 8-inch baking pans generously with nonstick spray.
In the bowl of a stand mixer, combine sugar, brown sugar, and vegetable oil and mix until smooth.
Add eggs to sugar mixture one at a time, mixing until uniform.
Add vanilla and mix until smooth.
In a separate large bowl combine flour, clove, nutmeg, baking powder, salt, baking soda, and cinnamon. Stir to mix.
Add dry mixture to wet mixture a little at a time while beating at medium speed until combined. Scrape sides of the mixing bowl as needed.
Remove bowl from stand mixer and fold carrots in by hand. Add nuts if preferred.
Pour batter into prepared pans and bake for 25 minutes or until toothpick inserted in the center comes out clean.
Allow cakes to cool completely on wire rack before using a large knife to level tops.
Cream Cheese Frosting:
In a stand mixer, cream together cream cheese and Unsalted Plugrá Butter on medium speed until smooth and without lumps.
Add vanilla and salt and beat on medium speed until combined.
Add powdered sugar one cup at a time until incorporated.
Increase speed to high for one minute.
Adjust the thickness of the frosting as needed. If it is too thin, add powdered sugar one tablespoon at a time until desired consistency is reached. If it is too thick, do the same with water one teaspoon at a time.
I shred my carrots in a food processor but you can also grate by hand.