Ingredients

• All-purpose flour - 2 cups
• Granulated sugar - 1 ½ cups
• Baking powder - 2 teaspoons
• Baking soda - 1 teaspoon
• Ground cinnamon - 2 teaspoons
• Salt - ½ teaspoon
• Vegetable oil - 1 cup
• Eggs - 4 large
• Vanilla extract - 2 teaspoons
• Carrots - 3 cups, grated
• Walnuts - 1 cup, chopped
• Cream cheese - 8 oz, softened
• Unsalted butter - ½ cup, softened
• Powdered sugar - 4 cups
• Milk - 2 tablespoons

Instructions

1. 1.

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

2. 2.

   In a large bowl, whisk together the flour, 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 dry ingredients to the wet ingredients, mixing just until 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.

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

10. 10.

    Gradually add the powdered sugar, mixing until fluffy. Add milk to reach the desired consistency.

11. 11.

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

12. 12.

    Refrigerate for at least 30 minutes before serving.

Nutritional Facts