Ingredients:

  • 2 cups (230g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup (240ml) vegetable oil
  • 4 large eggs
  • 3 cups (300g) grated carrots (about 6 medium carrots)
  • 8 oz (226g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk (as needed for consistency)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour the baking pan or line it with parchment paper.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, spices, and salt.
  4. In another bowl, whisk together oil and eggs until blended.
  5. Gradually add the wet mixture to the dry ingredients, folding gently to combine.
  6. Fold in the grated carrots until evenly distributed.
  7. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  9. In a mixing bowl, combine softened cream cheese and butter. Beat until creamy, then gradually add powdered sugar and vanilla. Adjust with milk if necessary for spreadability.
  10. Spread the frosting evenly over the cooled cake before slicing and serving.