Ingredients

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

Instructions

1. 1.

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

2. 2.

   In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.

3. 3.

   In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined.

4. 4.

   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. 5.

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

6. 6.

   Fold in the grated carrots and chopped walnuts.

7. 7.

   Divide the batter evenly between the prepared cake pans.

8. 8.

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

9. 9.

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

10. 10.

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

11. 11.

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

12. 12.

    Frost the top of one cake layer, 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 to set the frosting.

Nutritional Facts