Carrot Cake with Cream Cheese Frosting

We had a very grey, wet day in New York so what better than to brighten it? A work birthday. I love work birthdays... I love to bake for work birthdays. Win, win :) Only thing is, how to transport a 2 layer cake via bus & a 1 mile walk?! Well, in pieces, of course. I clandestinely prepared this in the break area with a view. And I think it turned out pretty... 
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<3 Lishie

Carrot Cake

adapted from Paula Deen/Grandma Hiers' Carrot Cake

• Baking Spray, for pans
• 2 c all-purpose flour
• 2 c sugar
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 tsp salt
• 4 eggs
• 1 1/2 c canola oil
• 3 c grated carrots

Preheat oven to 350 degrees F. Spray 2 (9") round pans.

In a large bowl, combine flour, sugar, baking soda, cinnamon, ginger & salt. Add eggs &  oil. Blend until combined.Fold in the carrots.

Pour into pans. Bake for approximately 40 minutes. Remove from oven & cool for 5 minutes. Remove from pans & allow to cool completely before frosting.
Frosting:

• 2 (8-oz) packages cream cheese, room temperature
• 1 stick salted butter, room temperature
• 1 (16-oz) box powdered sugar
• 1 tsp vanilla extract

Mix all ingredients until fluffy.

Photo Courtesy of Jeremy Kelley (THANK you!!!)