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IngredientsFOR THE CARROT CAKE LAYERS:
- 1 1/4 cups unsalted butter (2 1/2 sticks), softened
- 1 1/2 cups dark brown sugar, loosely packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 3/4 cup cake flour
- 2 teaspoons ground cinnnamon
- 1 3/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg (or 10 to 12 microplane scratches of whole nutmeg)
- 1/4 teaspoon ground cloves
- 2 cups finely grated carrots (from about 1/2 pound whole fresh carrots)
- 8 ounces crushed pineapple, drained & squeezed of excess moisture
- 1/2 cup chopped walnuts
FOR THE CREAM CHEESE FROSTING:
