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Ingredients
Cake
- 1 1/4 cups Neutral vegetable oil, 248 g
- 2 cups Granulated sugar, 397 g
- 1 tsp Fine salt
- 4 Large eggs, room temperature
- 1 tbsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Ground cloves
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 2 cups All-purpose flour, 240 g
- 3 cups Carrots, about 326 g, finely grated
- 1 1/2 cups Pecans or walnuts, 170 g, toasted and chopped
- 1 tsp Pure vanilla extract
Cream Cheese Frosting
- 16 oz Full-fat cream cheese, 454 g, softened
- 1/2 cup Unsalted butter, 113 g, softened
- 4 cups Confectioners' sugar, 454 g
- 2 tsp Pure vanilla extract
- 1/4 tsp Fine salt
Instructions
Heat oven to 350°F. Grease two 9-inch round pans, line bottoms with parchment, and grease parchment.
Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
Whisk oil and sugar until blended. Add eggs one at a time, then vanilla.
Fold in dry ingredients just until combined, then fold in grated carrots and toasted nuts.
Divide batter between pans and bake 30–35 minutes, until centers spring back and a tester comes out with moist crumbs but no raw batter.
32 minCool in pans 10 minutes, turn out onto racks, remove parchment, and cool completely.
10 minBeat cream cheese and butter until smooth. Add confectioners' sugar gradually, then vanilla and salt.
Fill and frost the cooled layers. Chill 20–30 minutes before slicing.
25 minNutrition per serving
625
Calories
7g
Protein
76g
Carbs
34g
Fat
Chef's Notes & Storage
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