For the Cake: – 2 cups all-purpose flour – 2 teaspoons cinnamon – ¼ teaspoon nutmeg – 2 teaspoons baking soda – ½ teaspoon salt – 3 large eggs – 1 cup vegetable oil – ¾ cup brown sugar – ¾ cup granulated sugar – 2 teaspoons vanilla extract – 2 cups grated carrots – ¾ cup chopped walnuts (optional) For the Frosting: – 8 oz cream cheese, softened – ½ cup unsalted butter, softened – 2 cups powdered sugar – 1 teaspoon vanilla extract
Whisk together flour, spices, baking soda, and salt. In another bowl, combine eggs, oil, sugars, and vanilla. Stir in grated carrots.
Fold dry ingredients into the wet mixture, then add walnuts. Pour into a greased cake pan and bake at 350°F for 35–40 minutes.
Beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla, then mix until light and fluffy.
Let cake cool completely before frosting. Spread evenly and garnish with chopped walnuts or carrot curls, if desired.
This carrot cake is tender, flavorful, and packed with freshly grated carrots, warm spices, and a rich frosting you’ll want by the spoonful.