Description
A moist and flavorful cake filled with freshly grated carrots, warm spices, and topped with creamy cream cheese frosting.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Salt
- 1 cup Vegetable Oil
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 4 large Eggs
- 2 cups Freshly Grated Carrots
- 1 cup Walnuts, chopped
- 2 tsp Vanilla Extract
- 12 oz Cream Cheese, for frosting
Instructions
- Preheat the Oven to 350°F (175°C), greasing and flouring two 9-inch round cake pans.
- Whisk Dry Ingredients: In one bowl, blend the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Mix Wet Ingredients: In another bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and eggs until creamy.
- Combine Ingredients: Gradually add the dry mixture into the wet mixture, stirring gently until just combined.
- Fold in the grated carrots, walnuts, and vanilla extract gently.
- Prepare for Baking: Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack.
- Frost once cooled with cream cheese frosting.
- Garnish with additional walnuts before serving.
Notes
Store leftovers in a sealed container in the fridge for up to a week or freeze slices for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg