Classic Carrot Cake

From the garden

• 3 cups carrots, peeled and finely grated (about 1 pound) · 5 or 6 medium roots, or any number of small ones
• 1 cup chopped walnuts or pecans, toasted and chopped (optional)

From the pantry

• 2 cups all-purpose flour
• 2 tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup granulated sugar · for the cake
• ½ cup brown sugar, packed · for the cake
• 1 cup neutral oil
• 4 eggs
• 8 oz cream cheese, softened · for the frosting
• 1 tsp vanilla extract
• 8 tbsp butter, softened · for the frosting
• 3 cups confectioners' sugar · for the frosting; sift it if lumpy
• 1 tsp salt

1. Heat the oven to 350°F and grease a 9x13-inch pan. Grate the peeled carrots on the small holes of a box grater: fine shreds melt into the crumb, while coarse ones stay stringy.
2. Whisk the eggs, both sugars, and the oil in a large bowl for a minute, until thick and slightly paler. Stir in the grated carrot, which loosens the batter considerably.
3. Whisk the flour with the baking soda, cinnamon, nutmeg, and salt in a second bowl, then fold it into the wet mixture just until no flour streaks remain. Fold in the nuts if using.
4. Scrape into the pan and bake 38–45 minutes, until the top springs back under a finger and a skewer in the center comes out with moist crumbs but no wet batter.
5. Cool the cake completely in the pan, at least 2 hours. Beat the cream cheese, butter, and vanilla smooth, beat in the confectioners' sugar until light, and spread it over the cold cake.