– 2 cups all-purpose flour – 2 cups grated carrots – 1½ cups sugar – 1 tsp baking powder – 1 tsp baking soda – ½ tsp salt – 1½ tsp cinnamon – ½ cup vegetable oil – 4 large eggs – 1 tsp vanilla extract – ½ cup chopped walnuts (optional) For Cream Cheese Frosting: – 8 oz cream cheese, softened – ½ cup unsalted butter, softened – 2 cups powdered sugar – 1 tsp vanilla extract
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, making sure they're evenly coated for easy cake release later.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined and lump-free.
Add the grated carrots, eggs, oil, and vanilla to the dry mix. Stir until a smooth, thick batter forms. Fold in chopped walnuts if you like.
Pour the batter evenly into the prepared pans. Tap lightly on the counter to release air bubbles and bake for 30-35 minutes.
While the cake cools, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy and creamy.
Once cakes are fully cooled, spread frosting over the first layer. Place the second cake on top and frost the top and sides generously.
Garnish with extra walnuts or carrot shavings. Refrigerate the cake for 30 minutes before slicing. Serve chilled and enjoy spring flavors!
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