Carrot cake

I found this recipe in http://www.seriouseats.com/. It’s adapted from The Sweet Melissa Baking Book. I didn’t use the frosting in this recipe but I bet the orange cream cheese frosting would be a nice variation to the normal cream cheese frosting.
I halved the recipe and baked it in a 6” cake pan. I also substituted the walnuts with almonds and added a layer of honey in the cake. The cake is decorated with cream cheese stars and some powdered sugar.
This cake was good however I wish to try another lighter and fluffier version. If anyone has a nice carrot cake recipe who would like to share it with me I’ll be more than happy to try it.

Carrot Cake with Fresh Orange Cream Cheese Frosting

Adapted from The Sweet Melissa Baking Book, by Melissa Murphy.

For the cake :
2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

3/4 teaspoon baking soda

1/4 teaspoon baking powder

4 large eggs

3/4 cup vegetable or canola oil

2 cups granulated sugar

1 teaspoon kosher salt

1 pound carrots, grated medium fine

3/4 cup walnut pieces, coarsely chopped (used almonds)

For the fresh orange cream cheese frosting:

12 ounces cream cheese, softened

2 1/2 cups confectioners' sugar

Zest of 1 orange

1/2 pound (2 sticks) unsalted butter, softened

1 teaspoon pure vanilla extract

Before you startPosition a rack in the center of your oven. Preheat the oven to 350ºF. Butter and flour two 8x2-inch round cake pans. Line each pan with an 8-inch round of parchment paper.
To make the cake
1. in a medium bowl, whisk together the flour, cinnamon, baking soda, and baking powder.
2. In the bowl of an electric mixer fitted with the whip attachment, beat the eggs at high speed until light and frothy, about 1 minute. Decrease the speed to medium and add the oil, sugar, and salt, and mix until just combined. Decrease the speed to low and add the flour mixture, mixing until just combined.
3. Remove the bowl from the mixer. Using a rubber spatula, fold in the carrots and walnuts.
4. Divide the batter evenly between the prepared cake pans. Spin the pans to level the batter. Bake for 45 minutes, or until a wooden skewer inserted into the center comes out clean. Remove to a rack to cool for 20 minutes before turning the layers out onto the rack. Cool completely before filling or frosting.
To make the frosting
1. In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, sugar, and zest. Start on low speed and then increase to medium-high speed and beat until smooth, 1 1/2 to 2 minutes. Scrape down the sides of the bowl.
2. Add the butter and mix on medium speed until just fluffy and smooth, about 45 seconds more. Add the vanilla and mix until just combined. Do not overbeat.
The cake keeps in a cake saver in the refrigerator for up to 4 days. It tastes great eaten at room temperature or chilled.