Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup vegetable oil
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups finely grated carrots (about 5–6 medium carrots)
- 1 cup chopped walnuts (toasted)
- 16 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup chopped walnuts (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper. Grate the carrots finely using a hand grater or a food processor. In a small skillet over medium heat, toast the chopped walnuts for 3 to 5 minutes until they become fragrant, then set them aside to cool.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a separate medium bowl, beat the eggs, oil, and vanilla until well combined. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Fold in the grated carrots and the toasted walnuts. Divide the batter evenly between the prepared pans. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- In a large mixing bowl, beat the softened cream cheese and butter together until the mixture is smooth and creamy. Gradually add the powdered sugar one cup at a time, beating on low speed until incorporated. Stir in the vanilla extract and increase the speed to high for one minute to make the frosting fluffy. Place one cake layer on a serving plate and spread a generous layer of frosting on top. Place the second cake layer on top and cover the top and sides of the cake with the remaining frosting. Sprinkle the extra walnuts around the edges or on top for decoration.
- Cook Time: 75 minutes