Ingredients
2 medium carrots (1 cup grated)
1 cup + 2 tbsp all-purpose flour
3/4 cup brown sugar
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 cup neutral oil
1 cup chopped walnuts (optional: omit or substitute with sunflower seeds)
1 cup full-fat cream cheese
1/2 cup butter or oil (for frosting)
1 1/2 cups powdered sugar
1 tsp vanilla extract
Pinch of salt (for frosting)
Instructions
Preheat oven to 350°F (175°C) and grease two 9-inch round pans
Sift flour, baking soda, cinnamon, cloves, and salt into a mixing bowl
Whisk oil and brown sugar until light and fluffy
Add eggs (if using) and mix until well combined
Gradually add dry ingredients to the wet mixture, alternating with 1/2 tsp salt, until smooth
Fold in grated carrots and chopped walnuts (or sunflower seeds)
Divide batter evenly between prepared pans and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean
Let cakes cool completely before frosting
In a separate bowl, beat cream cheese, butter (or oil), powdered sugar, vanilla, and a pinch of salt until smooth and airy
Spread frosting between cooled cake layers and on the top and sides
Notes
For gluten-free: substitute all-purpose flour with rice flour
For dairy-free/vegan: use dairy-free cream cheese and ensure no butter is added to the frosting
The cake freezes well for up to 2 months; frost after thawing
Frosting can be made up to 1 day in advance and refrigerated
- Prep Time: 30
- Cook Time: 45
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American Comfort
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg