Ingredients

• all-purpose flour - 2 cups
• granulated sugar - 1 ½ cups
• baking soda - 1 ½ teaspoons
• baking powder - 1 teaspoon
• ground cinnamon - 1 teaspoon
• salt - ½ teaspoon
• ground nutmeg - ¼ teaspoon
• vegetable oil - ¾ cup
• eggs - 3 large
• vanilla extract - 2 teaspoons
• grated carrots - 2 cups
• chopped walnuts - 1 cup
• cream cheese - 8 ounces
• unsalted butter - ½ cup
• powdered sugar - 4 cups
• vanilla extract for frosting - 1 teaspoon

Instructions

1. 1.

   Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. 2.

   In a large bowl, combine flour, sugar, baking soda, baking powder, cinnamon, salt, and nutmeg.

3. 3.

   In another bowl, whisk together vegetable oil, eggs, and vanilla extract.

4. 4.

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

5. 5.

   Fold in grated carrots and chopped walnuts.

6. 6.

   Divide the batter evenly between the prepared cake pans.

7. 7.

   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

8. 8.

   Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

9. 9.

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

10. 10.

    Gradually add powdered sugar and vanilla extract, beating until light and fluffy.

11. 11.

    Once the cakes are completely cool, spread frosting over the top of one cake layer.

12. 12.

    Place the second layer on top and frost the top and sides of the cake.

13. 13.

    Refrigerate for at least 30 minutes before serving.

Nutritional Facts