Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 teaspoon salt
1½ cups vegetable oil
4 large eggs
1 teaspoon vanilla extract
2 cups grated carrots
1 cup chopped pecans or walnuts
8 oz cream cheese, softened
¾ cup powdered sugar
½ teaspoon vanilla extract
Instructions
Preheat oven to 325°F (160°C). Grease and flour two 9-inch round or one 9×13-inch cake pan.
In a bowl, sift flour, baking soda, spices, and salt.
In a separate large bowl, whisk oil and sugar until fully combined.
Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
Gradually add dry ingredients to wet ingredients, alternating with grated carrots.
Fold in chopped nuts.
Pour batter into prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
Let cool completely.
For frosting: Beat softened cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla, then whip until light and spreadable.
Frost cooled cake layers and assemble with frosting in between (for two-layer cake).
Notes
Use fresh grated carrots, not pre-shredded.
Toast nuts for enhanced flavor.
Freezes well in airtight container for up to 2 months.
Electric mixer recommended for frosting texture.
- Prep Time: 25
- Cook Time: 30
- Category: Classic American Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of 9x13-inch cake)
- Calories: 480
- Sugar: 55g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg