Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 teaspoon vanilla extract
- 1 cup crushed walnuts (optional)
- 8 oz cream cheese (for frosting)
- 4 cups powdered sugar (for frosting)
Instructions
- In a large mixing bowl, combine grated carrots with granulated sugar and let sit for 10-15 minutes.
- Sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a separate bowl.
- Add oil, eggs, and vanilla extract to the carrot mixture, then gradually mix in the sifted dry ingredients.
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans and pour the batter evenly.
- Bake for 30-35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
- Prepare the frosting by beating cream cheese and powdered sugar until smooth and fluffy.
- Assemble the cake by frosting between layers, on top, and around the sides.
Notes
- Store the cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.
- For a gluten-free version, use a gluten-free all-purpose flour substitute.
- Consider adding ginger or cloves for extra warmth and spice.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 36g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg