16oz(2 8oz bricks)softened full fat Philadelphia cream cheese
1/2cup (1 stick)unsalted butter
1tsppure vanilla extract
Preheat oven to 350F degrees. Butter 2 9-inch cake pans or line them with parchment paper.
Mix the first 8 ingredients in a food processor till well combined. You can easily mix them up using a whisk or wooden spoon.
In another bowl sift flour, baking powder, salt and baking soda into a large bowl. Add the egg mixture into the flour mixture and mix till smooth and well combined. Add grated carrots and mix gently.
Place batter into the 2 pans and bake for 35 minutes and allow to cool for at least an hour.
Beat butter and cream cheese with an electric mixture until it is creamy and lump free. Add 1 cup of sugar and mix for 2 minutes then add the second cup and mix for another 2 minutes till mixture is super smooth.
Set the first layer on a cake stand with the flat side facing up then spread a third of the frosting over the cake. Top with the next cake layer with the rounded side up. I made the mistake of putting the round side down which didn’t really look good.
Spread the remaining frosting on the top and sides if you wish. There will be plenty of frosting for this. I just chose not to do the sides out of sheer laziness.