Ingredients
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/4 cups vegetable oil
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs, room temperature
1 tsp vanilla extract
3 cups finely grated carrots
1 cup chopped pecans or walnuts (optional)
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
Step 3: In a large mixing bowl, beat the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and slightly pale.
Step 4: Gradually fold the dry ingredients into the wet ingredients using a spatula until no streaks of flour remain.
Step 5: Gently stir in the grated carrots and chopped nuts if using.
Step 6: Divide the batter evenly between the two prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 8: To make the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Frost the cooled cake layers and enjoy!
Notes
Ensure all refrigerated ingredients are at room temperature for the smoothest frosting and best cake rise.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485 kcal
- Sugar: 42g
- Sodium: 310mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
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