Ingredients
Scale
- 2 cups grated fresh carrots
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- Optional: ½ cup chopped walnuts or pecans
- For frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a Bundt pan for a more dramatic presentation.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate mixing bowl, beat the eggs with the granulated and brown sugars until well combined. Add in the vegetable oil and vanilla, and mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently. Fold in the grated carrots and chopped nuts, if using.
- Pour the batter evenly into the prepared pans. Bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow to cool in pans for 10 minutes. Then transfer to a wire rack and cool completely before frosting.
- In a mixing bowl, beat the softened cream cheese and butter until creamy. Gradually add in the powdered sugar and vanilla, beating until smooth and fluffy.
- Spread the frosting generously over the cooled cake layers, then assemble and decorate as desired.
Notes
- For extra flavor, add a handful of chopped walnuts or pecans to the batter.
- Use freshly grated carrots for the best moistness and texture.
- If the cake is too dense, mix in ¼ cup crushed pineapple or applesauce to increase moisture.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 25g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg