Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup (120 ml) vegetable oil
- 1/2 cup (120 ml) buttermilk or yogurt
- 2 cups (about 250 g) grated carrots
- 1/2 cup (60 g) chopped walnuts (optional)
- 1 teaspoon vanilla extract
- For frosting: 8 oz (225 g) cream cheese, softened
- 1/4 cup (60 g) butter, softened
- 2 cups (250 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt.
- Beat eggs with oil, buttermilk, and vanilla; stir into dry ingredients until just combined.
- Fold in grated carrots and walnuts.
- Divide batter between pans and bake 25-30 minutes, or until a toothpick comes out clean.
- Cool completely. Beat frosting ingredients until smooth and thick, then spread between layers and over the top.
- Chill to set, slice, and enjoy.
Notes
- Tip: substitute applesauce for part of the oil to reduce fat
- Tip: grate carrots fine for a tender crumb
- Storage: refrigerate up to 3 days or freeze slices
- Prep Time: 20 mins
- Cook Time: 30-35 mins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
