Ingredients
For the Cake:
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2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons baking soda
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground ginger (optional)
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1 1/2 cups granulated sugar
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1/2 cup brown sugar (packed)
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4 large eggs
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1 cup vegetable oil
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2 teaspoons vanilla extract
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3 cups grated carrots (about 4 medium carrots)
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1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
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8 oz cream cheese (softened)
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1/2 cup unsalted butter (softened)
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4 cups powdered sugar (sifted)
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1 teaspoon vanilla extract
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A pinch of salt
Instructions
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
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In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Add in vegetable oil and vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, mixing until combined.
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Stir in grated carrots and nuts (if using).
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Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
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For the frosting, beat together cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and salt. Beat until fluffy.
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Frost the cooled cakes with the cream cheese frosting. Optional: Decorate with extra chopped walnuts.
Notes
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Storage: Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week.
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Freezing: You can freeze the cake for up to 3 months. Wrap the layers in plastic wrap, then foil, and store in the freezer.
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Substitutions: For a lighter version, use applesauce instead of oil. You can also make the cake gluten-free by substituting the flour with a gluten-free flour blend.
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Add-ins: Try adding crushed pineapple for extra moisture or raisins for added sweetness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
