Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 cups finely grated raw carrots
- 1 cup vegetable oil
- 4 large eggs, room temperature
- 1/2 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper to ensure the cakes release perfectly after they finish baking.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Make sure everything is well combined and there are no large lumps of spices.
- In a separate medium bowl, beat the eggs slightly with a fork or whisk. Whisk in the vegetable oil until the mixture is smooth and uniform in color.
- Pour the wet egg and oil mixture into the bowl with the dry ingredients. Stir with a large spoon or spatula until just combined. Gently fold in the finely grated carrots and the chopped nuts if you have chosen to include them.
- Divide the batter evenly between your two prepared cake pans. Bake in the center of the oven for 30 to 35 minutes. You will know it is done when a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
- In a medium bowl, beat the softened cream cheese and butter together until the mixture is creamy and light. Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy. Once the cakes are completely cold, spread frosting on one layer, top with the second layer, and frost the remaining top and sides.
- Cook Time: 60 minutes
- Diet: Vegetarian