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1
Make sure the eggs are room temperature (20 to 30 minutes outside the fridge would be enough) Put parchment paper in the bottom of your cake pan.
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2
Mix together the flour, baking powder, baking soda, cinnamon, nutmeg and sugar, salt, set aside.
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3
In another bowl beat the eggs for ~30 sec, add the MELTED butter, add the shredded carrot (TIP: If you have a food processor, I like to process the carrots there in fine chunks, I also enjoy using the baby carrots more than the big carrots, they have a more tender flavor, but it is not a must).
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4
Bake at 350u00b0F for 35-40 minutes, then check the cake, it is done when it springs back when lightly pressed in the center and the toothpick comes out clean. (it may need few more minutes).
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5
Fill and cover with Cream cheese Frosting. Other recipes I have seen for cream cheese frosting use tons of powdered sugar (5-6 cups), I use 2-3 cups maximum, because I don't like it over sweet, but you add as much as you think it needs.
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6
TIP 1: This cake REALLY tastes much better if you bake it and frost it and refrigerate it overnight to serve next day.
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7
TIP 2: If you are going to fill the cake, make sure it cools down to room temperature before filling it, I actually let the cake cool down, then cut the cake in half, then apply the cream cheese layer in the middle then let it get hard in the fridge then add the other half of the cake and then frost the outside.
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8
TIP 3: If you have a Trader's Joe nearby, use the PLUGRA butter they sell there.
