Ingredients
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 1/2 tsp salt
3 cups grated carrots
2 large eggs
1 cup vegetable oil
1 tbsp vanilla extract
1 cup chopped walnuts (optional)
1/2 cup raisins (optional)
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1/2 tsp vanilla extract
Instructions
Preheat oven to 350°F and grease two 9-inch round pans with butter and parchment paper.
Whisk dry ingredients: 3 cups flour, 2 tsp baking powder, 1 tsp baking soda, 2 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1 1/2 tsp salt.
In a separate bowl, beat 2 large eggs, mix in 1 cup vegetable oil and 1 tbsp vanilla extract.
Gradually add the wet ingredients to the dry mixture and stir until combined.
Fold in 3 cups grated carrots and optional raisins or chopped walnuts.
Divide batter evenly between prepared pans and spread smooth.
Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
Let layers cool completely.
For the frosting, beat 8 oz softened cream cheese and 1/2 cup softened butter until creamy. Gradually add 4 cups powdered sugar and 1/2 tsp vanilla extract, blending until smooth.
Place one cake layer on a plate, spread with half the frosting, then add the second layer. Frost the top and sides evenly to complete the cake.
Notes
Refrigerate frosted cake in an airtight container for up to 5 days.
Bake and freeze layered cake for 3 months; thaw before frosting.
Ensure gluten-free options use certified flour and oat substitutes.
Use a handheld mixer for the frosting: beat cream cheese and butter on high for 2–3 minutes until smooth.
- Prep Time: 30
- Cook Time: 30
- Category: Classic American Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 120mg