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Ingredients
Scale
- 3 cups finely grated carrots (about 1 lb. unpeeled carrots)
- 4 large eggs (room temperature)
- 3/4 cup vegetable or avocado oil
- 1 cup brown sugar
- 1/2 cup white granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup chopped walnuts (or pecans) – optional
- 12 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
- 1/2–1 cup chopped walnuts (or pecans) for topping
Instructions
- Preheat oven to 350°F (175°C) and prepare the cake pans.
- In a large bowl, mix grated carrots, eggs, brown sugar, white sugar, and oil.
- In another bowl, combine flour, baking powder, baking soda, and cinnamon. Gradually add to the wet mixture.
- Fold in chopped nuts if desired.
- Divide batter between pans and bake for about 30 minutes.
- Cool cakes in pans for 15 minutes, then transfer to wire rack to cool completely.
- For frosting, beat butter and cream cheese until smooth, then add powdered sugar and vanilla.
- Level cake layers and frost between and on top of the cake. Decorate with additional nuts if desired.
Notes
Use room temperature eggs for better emulsification.
Avoid overmixing after adding dry ingredients to keep the cake tender.
Cool layers completely before frosting to prevent melting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 28
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 2
- Protein: 4
- Cholesterol: 75