Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the granulated sugar and vegetable oil until smooth. Add eggs one at a time, beating well after each addition, then stir in vanilla extract. Mix in grated carrots.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add to the wet ingredients, mixing until just combined. Fold in walnuts or pecans if using.
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and bake for 30-35 minutes, or until a skewer comes out clean.
- While cooling, prepare frosting by beating cream cheese and butter until creamy. Gradually add powdered sugar and mix in vanilla. Once cooled, frost one layer, stack the second, and frost the top and sides.
Notes
- Use fresh grated carrots for best flavor.
- Mix until just combined to avoid tough cake.
- Cool cakes completely before frosting.
- Adjust sweetness in frosting as desired.
- Feel free to add raisins or coconut to the batter.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg