Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 1 cup vegetable oil
- 4 eggs
- 2 cups grated carrots
- ½ cup chopped walnuts (optional)
- 1 tsp vanilla extract
For the Frosting:
- 8 oz cream cheese (softened)
- ½ cup butter (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease your cake pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking soda, baking powder, cinnamon, and salt to evenly distribute the spices and leavening agents.
- Combine Wet Ingredients: In a separate bowl, whisk the vegetable oil, eggs, and vanilla extract until smooth and well combined.
- Combine Wet and Dry: Gradually add the wet mixture into the dry ingredients, stirring until just incorporated to avoid overmixing.
- Add Carrots and Walnuts: Gently fold in the grated carrots and optional chopped walnuts, ensuring they are evenly dispersed in the batter.
- Bake: Pour the batter evenly into the prepared cake pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool completely in their pans before removing them to avoid breakage and to prepare for frosting.
- Prepare Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until the frosting is fluffy.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cakes, layering if desired, and serve.
Notes
- Add crushed pineapple to the batter for additional moisture and a subtle fruity flavor.
- Toast the walnuts before adding to enhance their depth of flavor and crunch.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
