Ingredients:
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup vegetable oil
- 1 ¾ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ¼ cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Make the Cake:
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, ginger, and cloves.
- Combine wet ingredients: In a large bowl, beat together the oil, sugar, eggs, and vanilla extract until smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add carrots: Stir in the grated carrots until evenly distributed.
- Bake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before inverting onto wire racks to cool completely.
Make the Cream Cheese Frosting:
- Cream cheese and butter: In a large bowl, beat together the cream cheese and butter until smooth and creamy.
- Add powdered sugar and vanilla: Gradually beat in the powdered sugar and vanilla extract, one cup at a time, until the frosting is light and fluffy.
Assemble the Cake:
- Level cakes: Once the cakes are completely cool, level the tops of the cakes if needed.
- Frost and layer: Place one cake layer on a serving plate. Frost the top with a layer of cream cheese frosting. Top with the second cake layer and frost the top and sides of the cake.
Enjoy your delicious homemade carrot cake!