Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 1/2 cups sugar
- 4 large eggs
- 1 1/2 cups vegetable oil
- 2 cups grated carrots
- 1 cup chopped walnuts
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat together sugar, eggs, and vegetable oil until smooth and combined.
- Gradually add the dry ingredients to the wet ingredients and mix until fully incorporated.
- Fold in the grated carrots and chopped walnuts until evenly distributed.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely in the pans before removing.
For the Cream Cheese Frosting:
- Beat together softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cakes have cooled, frost the top of one cake layer. Place the second layer on top and frost the top and sides with the remaining frosting.
- Garnish with extra walnuts if desired.
Notes
- For a vegan version, substitute eggs with flax eggs and use plant-based cream cheese for the frosting.
- Add extra spices like ginger or cloves for a more robust flavor.
- For a twist, try mascarpone cheese in place of cream cheese for a smoother, less tangy frosting.
- You can add raisins, dried pineapple, or coconut for extra sweetness and texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
