Nia Lee's 'Pay It No Mind' Carrot Cake

Heat the oven to 350 degrees. Lightly butter and flour two nine-inch pans. (Tip: I like to stick them in the freezer as I make the batter to make the finished cakes release from the pans easier.) In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, allspice, nutmeg and mace and set aside.

In a large mixing bowl, combine the sugar, vegetable oil, eggs, carrot baby food and grated carrots. Beat on medium speed until well combined, about 1 to 2 minutes. The mixture should be smooth and more liquid than you’d expect. Add the vanilla extract and pineapple juice, and mix again until everything is fully incorporated. Slowly add the dry flour mixture to the wet ingredients while mixing on low speed. Be sure to scrape down the sides of the bowl as needed to ensure that there are no dry pockets. (Tip: Stick your nose in the bowl to make sure that it smells good to you! Trust your cooking intuition and add more spices to your liking.)

Evenly divide the batter among the prepared pans and bake for 30 to 40 minutes, or until the cake springs back when lightly pressed. Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.

In a medium saucepan, melt the butter over medium heat, stirring occasionally until it turns a golden-brown color and gives off a nutty aroma. This should take about 5 to 7 minutes depending on the temperature. Remove from heat and let it cool to room temperature. In a separate bowl using a hand mixer or stand mixer, beat the cream cheese until smooth. Add the cooled browned butter, milk, almond extract and vanilla extract, mixing until creamy and combined. Gradually add the confectioners’ sugar, beating until you have a fluffy frosting. Once the cakes are fully cooled, frost your cakes as desired and enjoy!