Citrus Carrot Cake Recipe (with Video)

For the Carrot Cake
1. Preheat oven to 350F. Butter and line the bottoms with parchment paper either two 8” cake pans, or three 6” cake pans.
2. In a large bowl, mix the flour, baking soda, baking powder, cinnamon, ginger, and salt. Set aside.
3. In the bowl of a stand mixer, beat the olive oil, brown sugar, granulated cane sugar, and vanilla on HIGH for 1 minute.
4. Whisk in the eggs one-at-a-time until smooth and fluffy, about 2 minutes.
5. Add the flour mixture and mix just until combined. It’s okay to still have a few flour clumps.
6. Add the sumo citrus zest, juice, and grated carrots. Fold just until combined and no more flour clumps.
7. Evenly divide the batter between the prepared cake pans.
8. Bake for 30-40 minutes, until a toothpick inserted into the center comes out clean.
9. Let cool in the pans for 10 minutes, then remove to cool completely on a baking wire rack.
For the Cream Cheese Frosting
1. In the bowl of a stand, beat the softened cream cheese and butter on HIGH for 2-3 minutes, until smooth.
2. Add the sumo citrus zest and 2 cups powdered sugar. Beat until light and fluffy, adding more powdered sugar if too wet or a dash of heavy cream if too stiff.
3. Transfer to a piping bag.
To Assemble
1. Add about ½ cup frosting in-between each cake layer, using an offset spatula to evenly spread it out.
2. Use the offset spatula to frost the exterior of the cake.
3. (Optional) Garnish with chopped walnuts and enjoy!