The secret to this carrot cake is what I like to call "a happy accident". One day, while recipe testing at home for my first bakery, the shredding attachment on my food processor broke. I was already in the middle of making carrot cake so I just threw the carrots in the food processor with the regular blade. The pulverized, finely ground carrots resulted in the moistest, most beautifully textured carrot cake I had ever had and a new recipe was born.
The frosting for this cake is reminiscent of cheesecake, slightly sweet and made with more cream cheese than butter. It is important to use a high quality vanilla extract, I prefer one that contains the seeds as well such as Nielsen-Massey pure vanilla bean paste. This cake was always the most popular item sold by the slice in my bakery cases and sold out every weekend no matter how much we made. I think the flavor and texture of this cake is even better after it is refrigerated over night.
Preheat oven to 350
Spray and lightly flour two 9 inch cake pans and place a parchment or wax paper cake circle in the bottom of each pan
Mix all of the dry ingredients in large bowl until incorporated and set aside
Grind peeled and cleaned carrots in a food processor until they are finely found and uniform. If there are a few large stray pieces just remove them. No one wants a hunk of carrot in their cake
Mix eggs, ground carrots and oil until just combined
Add the wet ingredients and the walnuts to the dry ingredients and mix until well combined
Divide into prepared pans and bake at 350 for 30-35 minutes or until a toothpick inserted in the center comes out clean
Remove cakes from the oven and let cool for 5 minutes in the pans.
Run a knife around the edge of the pan to loosen the cake and invert onto parchment or wax paper to cool
Combine the butter and cream cheese in the bowl of a stand mixer (or use an electric hand mixer) and beat until creamy, well-combined, and lump-free.
Add vanilla extract and salt, mix well to combine.
With mixer on low, gradually add powdered sugar until completely combined.
Use to frost completely cooled cake or cupcakes.