Ingredients
2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon salt
4 large eggs
1 cup canola oil
2 cups finely grated carrots
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
1 cup (8 oz) cream cheese, softened
1/4 cup (1/2 stick) unsalted butter, softened
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
Instructions
Preheat oven to 350°F (175°C)
Line and grease two 9-inch round cake pans
In a large bowl, whisk flour, sugar, baking soda, cinnamon, nutmeg, ginger, and salt
Add eggs, oil, sour cream, and vanilla; mix until smooth
Fold in grated carrots and chopped walnuts (if using)
Divide batter evenly between prepared pans
Bake for 5-7 minutes, then rotate pans for even baking
Continue baking 8-10 minutes more until a toothpick comes out clean
Cool completely on wire racks
Beat cream cheese, butter, powdered sugar, vanilla, and lemon juice until smooth
Frost completely cooled layers and sides of cake
Store covered at room temperature up to 3 days or refrigerated up to 1 week
Notes
For optimal moisture, use just-shucked carrots
Freeze unfrosted layers up to 3 months
Substitute almond flour for 1/3 cup of the all-purpose flour for additional texture
Ensure all ingredients are at room temperature before mixing
- Prep Time: 30
- Cook Time: 40
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (of 12-16)
- Calories: 380
- Sugar: 24g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 50g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 75mg