Ingredients
Scale
- 2 ½ cups all-purpose flour (315 g)
- 1 cup granulated sugar (200 g)
- 1 cup light or dark brown sugar, firmly packed (200 g)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup cooking oil (canola, avocado, or vegetable) (235 ml)
- ½ cup unsalted butter, melted (113 g)
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups grated carrots (peeled) (340 g)
- 1 cup chopped walnuts or pecans (optional) (125 g)
- ½ cup unsalted butter, softened (1 stick) (113 g)
- 8 oz cream cheese, softened (brick-style, not spreadable) (226 g)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups powdered sugar (500 g)
Instructions
- Preheat oven to 350°F (175°C) and prepare two 8-inch cake pans.
- Whisk together dry ingredients in a large bowl.
- Add cooking oil and melted butter, mixing thoroughly.
- Incorporate eggs and vanilla, blending well.
- Fold in grated carrots and nuts, if using.
- Divide batter between pans and bake for about 40 minutes.
- Allow cakes to cool in pans for 10 minutes, then transfer to cooling rack.
- Beat butter and cream cheese for the frosting, then mix in vanilla and salt.
- Gradually add powdered sugar and frost cooled cakes.
Notes
Ensure all ingredients are at room temperature for better mixing.
Parchment paper lining helps prevent sticking.
Adjust baking time for different pan sizes.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 45
- Sodium: 350
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 65
- Fiber: 2
- Protein: 6
- Cholesterol: 50