Ingredients

• All-purpose flour - 2 ½ cups
• Granulated sugar - 1 ½ cups
• Brown sugar - ½ cup
• Baking powder - 2 teaspoons
• Baking soda - 1 teaspoon
• Ground cinnamon - 1 ½ teaspoons
• Salt - ½ teaspoon
• Vegetable oil - 1 cup
• Large eggs - 4
• Vanilla extract - 2 teaspoons
• Grated carrots - 3 cups
• Chopped walnuts - 1 cup
• Cream cheese - 8 oz (room temperature)
• Unsalted butter - ½ cup (room temperature)
• Powdered sugar - 4 cups
• Lemon juice - 1 tablespoon

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) and grease two 9-inch round cake pans.

2. 2.

   In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.

3. 3.

   In another bowl, beat together the oil, eggs, and vanilla extract until well combined.

4. 4.

   Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

5. 5.

   Fold in the grated carrots and chopped walnuts.

6. 6.

   Divide the batter evenly between the prepared cake pans.

7. 7.

   Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

8. 8.

   Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

9. 9.

   For the frosting, beat together the cream cheese and butter until smooth.

10. 10.

    Gradually add the powdered sugar and lemon juice, beating until the frosting is light and fluffy.

11. 11.

    Once the cakes are completely cool, spread the cream cheese frosting between the layers and over the top and sides of the cake.

12. 12.

    Refrigerate the cake for at least 30 minutes before serving.

Nutritional Facts