Carrot Cake with Cream Cheese Frosting

Vegetable oil spray2 1/2 cups (121/2 ounces) unbleached all-purpose flour1 1/2 teaspoon baking powder 1 teaspoon bak-ing soda1 1/2teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2 tea-spoon salt 3 large eggs 1 cup packed (7 ounces) light brown sugar 1 cup (7 ounces) granulated sugar 1/2 cup vegetable oil 1 pound carrots (about 6 medium), peeled and grated (about 3 cups) Cream cheese Frosting (recipe follows)Adjust an oven rack to the middle position and heat the oven to 350 degrees. Lightly coat a 13-by-9-inch metal baking pan with vegetable oil spray, then line the bottom with parchment pa-per.Whisk the flour, baking powder, baking soda, spices and salt to-gether in a medium bowl; set aside.Using an electric mixer, beat the eggs and sugars together in a medium bowl until they turn thick and cream, 1-3 minutes. Turn the mixer to low and slowly whip in the oil until thoroughly combined and emulsified, 30-60 seconds.Sift half the flour mixture over the batter and gently mix in. Repeat once more with the remaining flour mix-ture and continue to whisk the batter gently until most of the lumps are gone (do not overmix). Using a rubber spatula, gently stir in the carrots.Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs at-tached, 35-40 minutes, rotating the pan halfway through baking (do not over-bake). Cool the cake in the pan for 10 minutes, then inert the cake onto a wire rack and remove the parchment paper. Flip the cake right-side up, and cool completely on a wire rack, about 2 hours, before frosting (if desired) and serving.Serves 16.Nutrition values per serving(cake only): 350 calories, 12.5 g fat (4 g saturated), 54 g carbohydrates, 1 g fiber, 5 g protein, 55 mg cholesterol, 240 mg sodium.?The Best Light Recipes? by the Editors of Cooks Illustrated(2006 America?s Test Kitchen, $35)