📝 Instructions
= Recipe
1. Heat oven to 375°F. Lightly coat an 8-inch square baking pan with nonstick cooking spray. Line the bottom and sides with parchment paper, and spray again.
2. Make the topping: Whisk 1 8-ounce block, softened cream cheese in a large bowl until smooth. Add 0.5 cup confectioners' sugar and 0.25 teaspoon fine sea salt, and stir slowly with a whisk until no traces of sugar remain, then whisk rapidly until smooth. Add 1 large egg and whisk until fully incorporated, then whisk in 0.5 cup sour cream until smooth. Using a silicone spatula, scrape the mixture into a pastry bag fitted with a 1/2-inch plain tip or a gallon-size resealable plastic bag, and set aside. Reserve the bowl, whisk and spatula without washing.
3. Make the cake batter: Combine 2 large eggs and 0.75 cup granulated sugar in the reserved bowl and beat with the whisk until evenly combined. While whisking, add 0.5 cup neutral oil in a steady stream and whisk until emulsified. Add 1 cup all-purpose flour, 1 teaspoon sweet baking spice, 0.5 teaspoon baking powder, 0.5 teaspoon baking soda, and 0.5 teaspoon fine sea salt, and use the spatula to fold into the wet ingredients just until the dry ingredients disappear. Add 2 packed cups, coarsely grated peeled carrots and fold until evenly distributed.
4. Scrape the cake batter into the prepared pan and spread evenly. If using a plastic bag, snip a 1/2-inch hole in a lower corner. Pipe the topping gently and evenly over the batter to completely cover it. It's OK if it looks bumpy; it will even out in the oven.
5. Bake until the top is golden brown and a toothpick inserted in the center comes out with bits of the topping but no cake batter, 50 minutes to 60 minutes. If your cream cheese layer doesn't take on very much color by the time the cake has finished cooking, you can broil it until the top is browned in spots, 1 minute to 2 minutes.
6. Cool completely in the pan on a wire rack. Cut directly in the pan to serve, or slide out of the pan using the parchment paper to cut into squares. The cake can be refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving.
