Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 3 cups grated carrots
- 1 cup chopped walnuts (optional)
- ½ cup crushed pineapple, drained (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Prepare the Batter:
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the sugar, oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, walnuts, and pineapple (if using).
- Bake the Cake:
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting:
- In a large bowl, beat the cream cheese and butter until creamy.
- Gradually add powdered sugar, vanilla extract, and salt, beating until smooth and fluffy.
- Assemble the Cake:
- Spread a layer of frosting over one cake layer, then place the second layer on top.
- Frost the top and sides of the cake evenly.
- Serve & Enjoy:
- Optionally, garnish with additional chopped walnuts or shredded carrots.
- Slice and enjoy!
Would you like any variations or substitutions? 😊