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Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 1/4 cups vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 3 cups grated carrots (about 4 large carrots)
- 1 cup chopped walnuts (optional)
- Cream cheese frosting (recipe follows)
Instructions:
- Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the grated carrots and chopped walnuts (if using).
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool completely in the pans on a wire rack.
- Once the cakes have cooled, remove them from the pans and place one cake on a serving plate.
- Spread a layer of cream cheese frosting over the top of the cake.
- Place the second cake on top of the frosting and spread another layer of frosting over the top.
- Decorate the top of the cake with additional chopped walnuts or grated carrots, if desired.
Cream Cheese Frosting:
Ingredients:
- 8 oz cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating until smooth.
- Add the vanilla extract and beat until combined.
- Use immediately or refrigerate until ready to use.
