Ingredients:
- For the Cake:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 cup vegetable oil
- 1 ¾ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup chopped walnuts (optional)
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ¼ cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
For 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, cinnamon, ginger, salt, and baking powder.
- Combine Wet Ingredients: In a large bowl, beat together the oil, sugar, eggs, and vanilla until smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the carrots and walnuts. Mix until just combined, being careful not to overmix.
- Bake: Pour the batter evenly into the prepared 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.
For the Cream Cheese Frosting:
- Cream Ingredients: In a large bowl, beat together the cream cheese and butter until smooth.
- Add Sugar and Vanilla: Gradually beat in the powdered sugar and vanilla extract until light and fluffy.
Assemble the Cake:
- Frost and Layer: Once the cakes are completely cooled, level the tops if necessary. Place one cake layer on a serving plate and frost the top. Place the second layer on top and frost the top and sides of the cake.
Enjoy your delicious homemade carrot cake!