Ingredients
2 cups all-purpose flour
1.5 cups granulated sugar
1 teaspoon baking soda
0.5 teaspoon salt
2 teaspoons ground cinnamon
0.5 teaspoon ground nutmeg
0.25 teaspoon ground cloves
3 large eggs
1 cup vegetable oil
1 teaspoon vanilla extract
3 cups finely grated carrots
1 cup chopped walnuts or pecans (optional)
16 ounces cream cheese, softened
0.5 cup unsalted butter, softened
4 cups powdered sugar
Instructions
Preheat oven to 350°F (175°C)
Line two 9-inch round or 9×13-inch baking pans with parchment paper
In a large bowl, whisk flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves
In a separate bowl, combine eggs, oil, and vanilla extract
Mix wet ingredients into dry ingredients using a spatula, folding in carrots
Fold in chopped nuts if using
Divide batter into prepared pans
Bake for 25-30 minutes until a toothpick comes out clean
Let layers cool completely
Prepare frosting: Beat cream cheese, butter, and 4 cups powdered sugar until smooth
Assemble cake by spreading frosting between layers and on top
Garnish with remaining frosting or pine nuts
Notes
For gluten-free option: Use 2 cups gluten-free flour blend
Substitute 0.25 cup coconut oil for 0.5 cup vegetable oil
Toast nuts in oven at 350°F for 5 minutes
Store leftovers in airtight container at room temperature for 2 days or refrigerate for 5 days
Use halal-certified cream cheese or coconut yogurt alternative
- Prep Time: 20
- Cook Time: 30
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 18g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 20g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 65mg